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María López Pedrouso is a researcher in the field of food proteomics. She currently is a technical assistant in the University of Santiago de Compostela (Spain). Her research is focused on the search of protein biomarkers and to extend the knowledge at molecular level in relation to food quality. She also has wide experience in vegetable, fish and meat products throughout her career. In this sense, she is an author of 30 scientific papers in recognized international journals, 6 book chapters and 9 posters at international congresses. Dr. Daniel Franco Ruiz, Meat Technological Center of Galicia, Ourense, Spain. Biography: Daniel José Franco Ruiz has a Master in Chemical Engineering. He worked as a technologist in the Marine Research Institute of Vigo and Agricultural Research Center of Mabegondo. Currently, he is the Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He published more than 140 scientific articles in indexed international journals, more than 180 communications to congresses, mostly international. His main lines of investigation are: 1) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from by-products; 2) Identifying proteomic and genetic biomarkers associated with pre-slaughter stress and their consequences for meat quality; 3) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, the replacement of fat, or incorporating functional compounds. José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products. |
