Fidel Toldrá

Fidel Toldrá

Fidel Toldrá holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. 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). Prof. Toldrá has filed 11 patents, published over 250 manuscripts in scientific journals and >115 chapters of books. He holds in 2015 an h index of 42. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, nutrition and safety of foods of animal origin, especially meat and meat products. Prof. Toldrá is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal and Food Science & Nutrition. He has edited/Co-edited more than 30 books for known publishers (CRC Press, Springer, Wiley-Blackwell and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier. Prof. Toldrá has received the Iber Award on Food and Cardiovascular Diseases, the Danone Institute award in Food, Nutrition and Health, the International Prize for Meat Science and Technology given by the International Meat Secretariat, the GEA award on R+D activity in agro-food, and the Distinguished Research Award and the Meat processing Award, both of the American Meat Science Association. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). 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 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.

Affiliations and Expertise

Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

Editors: Fidel Toldrá & Se-Kwon Kim Release Date: 01 Mar 2017
Print Book:
USD 154.70
USD 182.00
Editor: Fidel Toldrá Release Date: 01 May 2017
Print Book:
USD 140.25
USD 165.00
Editor: Fidel Toldrá Release Date: 01 Apr 2017
Print Book:
USD 154.70
USD 182.00
Editors: Fidel Toldrá & Se-Kwon Kim Release Date: 25 Jul 2016
eBook:
USD 154.70
USD 182.00
Editor In Chief: Benjamin Caballero & Paul Finglas & Fidel Toldrá Release Date: 26 Nov 2015
eBook:
USD 3,150.00