Department, of Food Sciences, The Spanish National Research Council (CSIC), Madrid, Spain
Talk title: Progress in the analysis of peptides in foods of animal origin
Fidel Toldrá, PhD in Chemistry and Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He was postdoctoral Fulbright fellow at Purdue University in 1985-86. His research activity is focused on the chemistry and biochemistry of foods of animal origin, the analysis of their nutrients and bioactives as well as substances to be used as quality markers. He has filed 11 patents, authored 2 books, edited/co-edited >40 books and published >290 manuscripts and >130 chapters of books, with an h index 49. He received the 2001 Instituto Danone award, the 2002 International Prize for Meat Science and Technology, the 2010 Distinguished Research Award and 2014 Meat Processing Award both from AMSA, and the 2015 Dupont Science Award. He is European Editor of Trends in Food Science and Technology and Associate Editor of Meat Science, Editor of the serial books Advances in Food and Nutrition Research and member of the Editorial Boards of 9 scientific journals (including Food Chemistry, Food Analytical Methods and Int. J. of Molecular Sciences). He is also fellow of the International Academy of Food Science and Technology and fellow of the Institute of Food Technologists.