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.

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.