It is may research interest to explore the use of thermal and non-thermal processing approaches (e.g. conventional heating, microwave heating and high hydrostatic pressures) to modulate the techno-functionality of starch and other food ingredients in a range of food applications. My current areas of work are:

• Use of pressure processing to promote the development of microstructures with targeted functionality in starch systems.
• Use of thermal and pressure processing to promote the formation of resistant starch in foods (V-type inclusion complexes).
• Enhance the solubility and foaming and emulsification properties of plant proteins by non-thermal processing (high hydrostatic pressure and cold atmospheric plasma).
• Novel bioactive edible films and coatings with dual functionality.  

Dr Benlloch-Tinoco is an Assistant Professor in Food Science and the Department of Applied Sciences. She studied BSc and MSc in Food Science and Technology at Universitat Politecnica de Valencia (UPV). In 2010, Dr Benlloch-Tinoco received a VALi+d Fellowship to complete her PhD studies in Food Engineering, where her research examined the quality and safety of Ready-to-eat fruit-based foods preserved by microwave heating (UPV, 2015).

In 2015, Dr Benlloch-Tinoco joined the EPSRC Centre for Innovative Manufacturing in Food (CIM) at the University of Nottingham as a Postdoctoral Associate, where her activities focused on exploring the techno-functionality of food ingredients and how these can be used to create food microstructures with targeted functionality.

In 2018, Dr Benlloch-Tinoco started her role as Assistant Professor in Food Science at Northumbria University, and in 2019 she became course director for the BSc Food Science and Nutrition programme.