About the Editor
Fidel Toldr á , Ph.D., is a research professor at
the Department of Food Science, Instituto de
Agroqu í mica y Tecnolog í a de Alimentos
(CSIC), and serves as European editor of
Trends in Food Science & Technology , editor
in chief of Current Nutrition & Food Science,
and as section editor of the Journal of Muscle
Foods. He is also serving on the editorial
board of the journals Food Chemistry , Meat
Science , Open Nutrition Journal , Food
Analytical Methods , Open Enzyme Inhibition
Journal and Journal of Food and Nutrition
Research. He is a member of the European
Food Safety Authority panel on fl avorings,
enzymes, processing aids, and materials in
contact with foods.
Professor Toldr á has acted as editor or
associate editor of several books in recent
xvyears, including Handbook of Muscle
Foods Analysis and Handbook of Processed
Meats and Poultry Analysis (2009), Meat
Biotechnology and Safety of Meat and
Processed Meat (2008, 2009), Handbook of
Food Product Manufacturing (2007),
Advances in Food Diagnostics , and Handbook
of Fermented Meat and Poultry (2007, 2008).
Professor Toldr á also wrote the book Dry -
Cured Meat Products (2002).
Professor Toldr á was awarded the 2002
International Prize for meat science and tech-
nology by the International Meat Secretariat
and was elected in 2008 as Fellow of the
International Academy of Food Science &
Technology (IAFOST) and in 2009 as
Fellow of the Institute of Food Technologists
(IFT).