Novel Strategies to Improve the Eating and Nutritional Properties of Food Products

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. Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing TechnologiesPaulo Cezar Bastianello Campagnol, Jose Manuel Lorenzo, Roger Wagner, Priscila Fracari, Bibiana dos Santos, Márcio Vargas-Ramella and Alexandre Cichoski2. Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based FoodsRenyu Zhang3. Hybrid food design as a way to enhance the nutritional and functional properties of animal-based productsLaetitia Theron, Maia Meurillon, Stéphane Portanguen, Pierre-Sylvain MIRADE and Thierry Astruc4. Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future ProspectsWangang Zhang5. Ingredient innovationsNuria Prieto, Oscar Lopez Campos, Jose Manuel Lorenzo, Manuel Viuda-Martos, Gema Nieto-Martínez, Matthew G. Nosworthy and Rubén Agregán6. Nutritional Adequacy and Novel Food ProductsSher Ali Sr., Tahseen Fatima Miano and Nasir Rajput7. Lipid and protein oxidation of foods and their implications to food quality and health and diseasesDong Uk Douglas Ahn8. Nexus of Innovative Packaging, Food Quality and SustainabilityEvans Frimpong Boateng, Mustapha Muhammad Nasiru, Rita Dankwa, Anthony Pius Bassey, James Owusu-Kwarteng, Fawze Alnadari and Paa Kwesi Bordoh