(Lecture, Nov 8-9) Topics on Flavour Development and Food Safety
October 30,2017 08:23:12 readCount:69
Speaker: Prof.Fidel Toldrá (CSIC, Spain)
 
Topic One: Flavour development during the processing of dry-cured meat products (dry-cured ham and dry-fermented sausages)
Venue: Dongtang Hall, Building No.13, Wushan Campus
Time: Wednesday, Nov 8, 2017, 10:00-11:00
 
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Topic Two: Food safety assessment within the European Union
Venue: Room 235, Building B8, University Town Campus
Time: Thursday, Nov 9, 2017, 9:30-10:30
 
[Biography]
Prof. Toldrá 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), as well as a visiting scientist at the Institute of Food Research (Bristol, UK, 1987). He has successfully leadered numerous national and international research projects and contracts with diverse European and Canada food companies. He has been President of the Scientific Advisory Board of the Vaquero Foundation for R+D of Pork Meat (Madrid, 1993-2015) and member of the Directive and Executive Committees of the Spanish Scientific-Technical Competence Centre for Meat Products (CECOC-PTC, 2003-12), and member of the platform on Food Safety of the Valencian Community (since 2008). He was a member of the scientific advisory committee of the Centre on Research for Public Health of the Conselleria de Sanidad (2009-12).
Prof. Toldrá has filed 11 patents and published over 270 manus in world-wide recognized scientific journals (listed in the Science Citation Index) and 121 chapters of books. His work is quite cited, >700 citations in 2015 and 2016, and in fact, he holds an h index of 47. He has also published 55 divulgative articles. Prof. Toldrá is the European Editor of Trends in Food Science and Technology (Elsevier, since 2005) and Associate Editor of Meat Science (Elsevier, since 2014); he was Editor-in-Chief of Current Nutrition & Food Science (Bentham, 2005-12) and section Editor of the Journal of Muscle Foods (Wiley-Blackwell, 2009-10). He is a member of the Editorial Boards of Food Chemistry (Elsevier, since 1999), Journal of Muscle Foods (Wiley-Blackwell, 2001-10), Food Analytical Methods (Springer, since 2008), Journal of Food and Nutrition Research (VUP, since 2008), The Open Nutrition Journal (Bentham, since 2008), The Open Enzyme Inhibition Journal (Bentham, since 2008), Recent Patents in Agriculture, Food and Nutrition (Bentham, since 2009), Food Science & Nutrition (Wiley, since 2012) and Current Opinion in Food Science (Elsevier, since 2014). He is the new Editor of the prestigious serial books entitled Advances in Food and Nutrition Research (Academic Press/Elsevier, since 2016). He has acted as Guest Editor of 15 special issues of the journals Trends in Food Science & Technology, Food Chemistry, Meat Science, Journal of Food Engineering, International Journal of Food Microbiology, Food Research International and Current Opinion in Food Science.
 

Announced by School of Food Science and Engineering