Newswise — Fidel Toldrá, Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), was elected Institute of FoodTechnologists (IFT) Fellow in 2009 for leadership in the field of meat science.
Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
Toldra's research focused on the role of proteolytic and lipolytic enzymes in flavor development during processing of dry-cured meat products. Toldrá also developed rapid methods for pork quality detection as well as a new type of pork with a specific fatty acid profile for cholesterol maintenance or reduction.
His recent accomplishments include serving since 2003 in scientific panels on food additives, enzymes and flavorings for the European Food Safety Authority and participating as a member of the joint FAO/WHO expert panel studying the benefits and risks of the use of chlorine-based substances in food production and processing.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: http://www.ift.org/cms/?pid=1000287.
About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information, visit www.IFT.org.
RSS