The International Lectureship Award

Sponsored by PIC

The International Award was established in 1992 to honor an individual for internationally recognized contributions to the field of meat science and technology and active leadership and promotion of international activities in fostering cooperation and open communication, and the dissemination of knowledge for the benefit of society through meat science and technology. In 2009, the award was renamed the International Lectureship Award and features an opportunity for the recipient to share his/her expertise with the AMSA membership.

Fidel Toldrá, Ph.D.

Headshot Toldra

International Lectureship

Instituto de Agroquímica y Tecnología de Alimentos (CSIC) - Valencia, Spain

Dr. Fidel Toldrá is Research Professor and Group Leader of Biochemistry, Technology and Innovation of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos-CSIC (Valencia, Spain). He has developed multiple areas of research such as the enzymatic conversion of muscle proteins and lipids to flavor compounds, postmortem biochemistry of fresh and processed meats, sustainable production of traditional and novel dry meat products and obtention of added value substances from meat waste. In addition to his research activities, Dr. Toldrá has developed key research contracts with meat industries where he has transformed scientific findings into innovative industry applications. Prof. Toldrá has received numerous awards like the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology from the International Meat Secretariat, 2010 Distinguished Research Award and 2014 Meat Processing Award from the American Meat Science Association, 2015 Dupont Science Award, 2019 Dr Flores Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society. He is Fellow of the Institute of Food Technologists (IFT), International Academy of Food Science and Technology (IAFOST) and Agricultural and Food Chemistry Division of the American Chemical Society (ACS).

"I have proudly contributed to research on meat and processed meats, as well as developed healthier meat products with enhanced bioactive properties and improved sensory attributes, while promoting international cooperation and building global friendships."

- Fidel Toldrá, Ph.D.

Lectureship by American Meat Science Association

2022Xiong, YoulingUniversity of Kentucky
2021Belk, KeithColorado State University
2020Grandin, TempleColorado State University
2019Surendranath Suman University of Kentucky
2018Oddvin SorheimNofima
2017Troy, Declan Teagasc
2016Barbut, ShaiUniversity of Guelph 
2015 Sosnicki, Andrzej A
2014Warner, RobinThe University of Melbourne
2013Hoffman, LouwUniversity of Stellenbosch
2012Swatland, HowardUniversity of Guelph
2011Hunt, MelvinKansas State University
2010Huerta-Leidenz, NelsonLa Universidad del Zulia - U.S. Meat Export Federation
2009Gregory, Neville G.Royal Veterinary College, University of London
2008Wood, JefferyBristol University
2007Honikel, Karl O.Federal Centre for Meat Research, Kulmbach, Germany
2006Marriott, Norman G.Virginia Polytechnic Institute and State University
2005Cassens, Robert G.University of Wisconsin (emeritus)
2004Tarrant, P. VivionIrish National Food Center
2003Rust, Robert E.Rust Associates, Inc.
2002Puolanne, Eero J.University of Helsinki, Viikki
2001Sleeth, R. B.Armour Food Company
2000Ockerman, Herbert W.Ohio State University
1999Butterfield, Rex M.University of Sydney
1998Sybesma, WatseInstitute for Animal Research
1997Duda, ZibignewAgricultural University of Wroclaw, Poland
1996Kinsman, Donald M.University of Connecticut
1995Lister, DavidCAB International
1994Hamm, Reiner E.Federal Center for Meat Research, Kulmbach, Germany
1993Lawrie, Ralston A.University of Nottingham
1992Leistner, L. E.Federal Center for Meat Research, Kulmbach, Germany
1991Niinivaara, F. P.University of Helsinki
1989Bailey, A. J.University of Bristol