modeling nature from nano to macro
Julia Maldonado-Valderrama is Associate Professor at the Department of Applied Physics in the University of Granada since 2019. She got her PhD in 2006 (UGR) on interfacial properties of proteins and surfactants and implications in food colloids, receiving maximum qualification and distinction of European doctorate. As pHD student she worked at the Max Planck Institute of Colloids and Interfaces (Germany) and at the Laboratorie de Physique des Solides, (France). From 2006-2010 she was postdoctoral fellow at the Institute of Food Research, Norwich, UK where she worked on physicochemical aspects of food digestion and Atomic Force Microscopy imaging of interfaces. In 2010 she gained a Juan de la Cierva Fellowship at the UGR and in 2013 a Ramon y Cajal tenure track position at the UGR. She has three children born in 2012, 2014 and 2016.
Her research interests are in three main lines: a) In vitro digestion of colloidal systems; where she has studied the impact of protein structure on digestibility, physiochemical aspects underlying lipolysis and development of new strategies for oral drug delivery systems. b) Surface characterization of lipidic systems, where she has addressed surface aspects of DNA and lipid interactions (lipoplex) and model biomembranes. c) Biomedical nanosystems; in this line Julia has focused on surface properties of thermoresponsive microgels and the use of foams as novel drug delivery systems. These research projects are carried out within actions in collaboration with industry and Regional Health Service (SAS). Julia participates regularly in Education and Public Outreach actions including Conferences in Primary and Secondary Schools, The European Researchers Night Event, Science Week and, Day of girl La Semana de la Ciencia de Andalucía, Women and Girls in Science day and external curses devoted to Science and Cooking in collaboration with chefs and international scientists.
Julia teaches Biophysics in the Degree in Biochemistry and Applied Physics in the Degree in Food Science and Technology. She also teaches subjects related with Colloids and interfaces at post graduate level in University Masters: Physics: Radiations, Nanotechnology, Particles and Astrophysics (UGR), NUTRENVIGEN-G+D Factors (Joint Program) and Avances en Ciencias Gastronómicas (Interuniversitario -UCO/UGR). She has supervised 4 phD Thesis obtaining maximum qualification, and 4 master students. Julia is part of the international advisory board of international conferences: Bubble and Drop Interface, EUFOAM, CYPCA, FABE and has participated in PhD/master/degree committees. She also serves as reviewer in top journals indexed in JCR and research foundations (Spain and Argentina).