Escuela del profesor Justino Burgos

Abstract

The training in Food Science and Technology in the Veterinary Faculties has seen an exponential growth over the past 60 years through the Prof. Pascual López Lorenzo initiative who surrounded himself with a select group of graduates (Bernabé Sanz, Justino Burgos, Andrés Marcos, Asunción Esteban and Benito Moreno), which from 1963 were trained new university professors. Prof. Burgos, after graduating in Veterinary Medicine at the Zaragoza Faculty (1955), he joined the group of Prof. López Lorenzo but he soon moved to the United Kingdom to complete his training [18 months at the National Institute for Research in Dairy, Reading (1958-59), 24 months at Liverpool University (1961-63) and 18 months at Leicester University (1963-64)]. With the scientific background he acquired during the five former years, he was able to get a job as university professor in 1963 when he was 30 years old. Then, he joined the chair of the Meat, Dairy and Fish Industries (later called Technology and Food Biochemistry) at León Faculty (1964). In a decade he achieved a first wave of doctors (F.J. Sala, R. Martín, A. López, V.A.Diez, J.A.Ordóñez, J.M.Zumalacárregui, A. Bernardo) followed by a second generation at both the León Faculty (J. Ventanas, M.J. González, F.J. Carballo) and at the Zaragoza Faculty (P. López, A. Vercet, A.C. Sánchez) where he moved at 1989. All these people are, or have been, Professors or Assistant Professors who disseminated by the Universities of León, Madrid, Zaragoza, and Caceres, trained other graduates under the same scientific principles than those were inculcated to these direct followers by the master Justino Burgos. That is how an university school has emerged, which currently comprises about one hundred professors. This is, in short, the legacy left by Prof. Burgos to the Spanish University. Serve the present work as a tribute.