Meat Biotechnology

Dr. Fidel Toldá is a Professor in the Department of Food Science at the Instituto de Agroquímica y Technología de Alimentos in Valencia, Spain.

• Animal Biotechnology for the Enhancement of Meat Quality.- Transgenic Farm Animals.- Genetic Control of Meat Quality Traits.- DNA-Based Traceability of Meat.- Biotechnology of Starter Cultures for Meat Fermentation.- Molecular Methods for Identification of Microorganisms in Traditional Meat Products.- Characteristics and Applications of Microbial Starters in Meat Fermentations.- Genetics of Lactic Acid Bacteria.- Genetics of Yeasts.- Characteristics and Applications of Molds.- Biotechnology for Better Quality and Nutritional Properties of Meat Products.- Biotechnology of Flavor Generation in Fermented Meats.- Latest Developments in Probiotics.- Bioactive Compounds in Meat.- Biotechnology for Safer Meat and Meat Products.- Biocontrol of Pathogens in the Meat Chain.- At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs.- The Detection of Genetically Modified Organisms: An Overview.- Biosensors for Detecting Pathogenic Bacteria in the Meat Industry.- Immunology-Based Techniques for the Detection of Veterinary Drug Residues in Foods.- Antimicrobial Activity of Bacteriocins and Their Applications.- Bioprotective Cultures.- Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems.- Meat Safety and Regulatory Aspects in the European Union.