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.
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva - formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has 53 publications and 573 citations. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.
Dr. Francisco J. Barba is Prof. Dr. in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (WITH DISTINCTION) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc. in Dietetics and Dietoterapics and Master in Advanced Studies and different Diplomas (Public Health Diplomacy, Diploma in Orthopaedics, etc.). He enjoyed a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), and as PhD student in the Technological University of Berlin (4 months) and Universita degli Studi di Ferrara (3 months) to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with pre and postdoctoral fellowships from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products.
He has been also expert evaluator of proposals for Horizon 2020 programs (JU BBI; FTI), EIT Food; INCOMERA since 2015, National Center of Science and Technology of Kazakhstan since 2014, and for FONDECYT Program, CONICYT, CHILE, among others. He is the founder/coordinator of Linkedin group "Food Processing and Bioactives .
His academic work has raised scientific and public interest, as reflected by the numerous nominations (Outstanding Reviewer 2015 for Food Research International and Innovative Food Science and Emerging Technologies, Top-25 most downloaded articles 2012, 2013, 2014-Innovative Food Science and Emerging and Technologies, co-author of 3rd Prize research work for Young Scientist Award competition of World Electroporation Congress, 2015, Slovenia) and the dozens of invited presentations. Finally, he has served as an invited reviewer of >600 articles in >70 Journals.
He has more than 250 published or accepted peer reviewed research or reviews publications which more than 180 are articles in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge) h-index: 41 (SCOPUS), more than 30 book chapters, 100 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals "Food Research International , "Journal of Food Composition and Analysis", "Antioxidants , "Journal of Food Processing and Preservation" and "Frontiers in Nutrition".
Rubén Domínguez obtained his Ph.D. degree in Food Science and Technology in the University of Vigo (Spain) in 2012. He is a researcher at the Centro Tecnológico de la Carne de Galicia (CTC), Ourense, Spain. He is the author of 152 scientific articles in high impact peer-reviewed international journals, 27 book chapters, and more than 57 communications to congresses, mostly international. Moreover, he is an associate editor of the journals Antioxidants, Foods, Current Research in Food Science, Meat Technology, Ciência Rural and others. He has been collaborating in several research projects in Food Technology and Meat Science in the last eleven years with major focus on 1
