Professor | University of Cordoba | Spain
Dr. Ines Maria Santos Dueñas is an accomplished scholar in biochemical engineering, microbial biotechnology, and fermentation science, widely recognized for her influential contributions to acetic acid fermentation and industrial bioprocess optimization. With over 15 peer-reviewed publications and a scholarly record exceeding 993 citations, she has established a strong scientific footprint demonstrated by an h-index of 18 and an i10-index of 25. Her research portfolio spans high-impact works on gluconic acid production, microbial viability assessment, amino acid transformation during fermentation, dynamic modeling of acetification, and the development of advanced kinetic and identifiability approaches for biotechnological systems. Several of her most cited contributions such as studies on gluconic acid properties and biovalorization, rapid determination of viable and non-viable acetic acid bacteria, vinegar engineering, and the multi-part series on acetic acid fermentation modeling are regarded as foundational references within the fermentation and food biotechnology sectors. Dr. Santos Dueñas has also advanced the integration of omic technologies into fermentation research, contributing to metaproteomic and quantitative proteomic analyses that have improved understanding of microbial community dynamics in submerged acetification systems. Her collaborative work with experts across biochemical engineering, systems modeling, microbiology, and process control has resulted in impactful insights into fermentation rate estimation, nitrogen composition changes, and optimization strategies for producing high-quality fermented products. Through her extensive contributions, she has supported innovations in sustainable bioprocessing, valorization of agro-industrial by-products, and improved efficiency of microbial-driven production systems. Dr. Santos Dueñas’s research continues to influence industrial practice, guiding advancements in fermentation technology, process modeling, and microbial performance evaluation, while strengthening the scientific basis for modern biochemical and industrial biotechnology applications.
Profiles : Google Scholar
Featured Publications
-
Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jimenez-Hornero, J. E., et al. (2016). Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by- products and waste bio-valorization. Process Biochemistry, 51(12), 1891–1903. Cited by: 242
-
Baena-Ruano, S., Jiménez-Ot, C., Santos-Dueñas, I. M., Cantero-Moreno, D., et al. (2006). Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process. Process Biochemistry, 41(5), 1160–1164. Cited by: 80
-
García-García, I., Santos-Dueñas, I. M., Jiménez-Ot, C., Jiménez-Hornero, J. E., et al. (2009). Vinegar engineering. In Vinegars of the World (pp. 97–120). Cited by: 62
-
Jiménez-Hornero, J. E., Santos-Dueñas, I. M., García-García, I. (2009). Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model. Biochemical Engineering Journal, 45(1), 1–6. Cited by: 53
-
Maestre, O., Santos-Dueñas, I. M., Peinado, R., Jiménez-Ot, C., García-García, I., et al. (2008). Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator. Process Biochemistry, 43(8), 803–807. Cited by: 51
Dr. Ines Maria Santos Dueñas advances microbial biotechnology and fermentation engineering, developing efficient and sustainable bioprocesses that elevate scientific understanding and industrial practice. Her work contributes to global improvements in food production, resource valorization, and environmentally responsible technologies.