Advances in Food and Nutrition Research

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

• 1. Precision nutrition in autoimmune diseasesOmar Ramos-Lopez2. Current and novel food allergens: cross-reactivity and cross-sensitization risksJoana Costa3. Microbiota, fermentation, and metabolite biotransformation: pathways to functional foods and personalised nutritionLaura Mitrea, Adrian-Gherorghe Gheorghe Martău, Lavinia-Florina Călinoiu and Dan Cristian Vodnar4. Pectins and Modified Pectins: Bridging Food Technology and Human Health InnovationsJoão Paulo Fabi5. Methodological Approaches to Assess Protein Digestibility with an Emphasis on Plant-Derived FoodsTullia Tedeschi6. Recent advances in natural melanin added food packagingSwarup Roy, Tridip Boruah, Gulzar Ahmad Nayik, Pratap Kalita, Reshma Elizabath Reji and Neha Chatterjee7. A comprehensive overview of the formation of biogenic amines in seafoodNalan GOKOGLU8. Microplastics as an unexplored emerging food contaminant: a challenge for food safetyJelka Pleadin9. Animal-origin food waste hydrolysates for its use as a food/feed ingredientFidel Toldrá and Leticia Mora