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. Role of the AI in the precision nutrition and development of personalized foodsDr. Sajad Ahmad Mir2. Sunshine paradox: The need for vitamin D fortification in tropical regionsMohamad Fawzi Mahomoodally3. Health benefits of bioactive peptidesRotimi Aluko, Stanley Chukwuejim, Timilehin David Oluwajuyitan and Raliat Abioye4. Bio-Based Materials for Intelligent Sensing of Food Quality and SafetyJun-Hu Cheng and Zichen Li5. Natural additives stabilized with nanoclaysGerman Ayala Valencia Sr., Alcilene Rodrigues Monteiro, Talita Ribeiro Gagliardi and Wilson Daniel DANIEL Caicedo Chacon Sr.6. Factors Affecting Digestibility and Glycemic Index of RiceNeşe Yılmaz Tuncel and Cansu ÖZEL7. Solid-state fermentation of cereal grains for modulating phenolic compounds: Mechanisms, and functional implicationsSukhvinder Singh Purewal8. Concomitant Mycotoxin Contamination in Foods: Climate-Related Challenges for Food SafetyAngel Medina-Vaya9. Precision nutrition in autoimmune diseasesOmar Ramos-Lopez, Ulises De la Cruz-Mosso Sr., Gerardo A. Macias, Bertha Campos-López, Paulina E. Mora García, Yoalli A. Alvarez-Chavez, Paulina F. Muro-Dávalos, Jennifer A. Cortés-Baltazar and Karen Pesqueda-Cendejas