Advances in Food and Nutrition Research
- 1st Edition, Volume 118 - March 1, 2026
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 4 2 9 7 1 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 2 9 7 2 - 9
Advances in Food and Nutrition Research provides the latest advances on nanoformulations that can be used in the food industry, rapid on-site detection techniques for food safety… Read more
Advances in Food and Nutrition Research provides the latest advances on nanoformulations that can be used in the food industry, rapid on-site detection techniques for food safety and authenticity, the use of artificial intelligence in food science and nutrition, the latest developments in high hydrostatic pressure processing of fruit and vegetable juices, the functionality and health benefit of fish proteins hydrolysates, the utilization and sustainability of seafood resources, the use of sous-vide cooking for seafood, and the applications of omega-3 oils produced from genetically modified vegetable sources.
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
R&D scientists, academia and industry stakeholders related with food science, food technology and nutrition but also with food quality, authenticity and safety
1. Nanoformulation Used In The Food Industry
Semih Ötleş
2. Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity
Guoliang Li
3. Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions
Eleftherios H. Drosinos
4. Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juices
Xiaojun Liao
5. Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides
Hongbing Fan
6. Maximizing the utilisation of seafood resources
Eva Falch
7. A novel cooking technique for seafood: sous-vide
Nalan GOKOGLU
8. Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil
Críspulo Gallegos
Semih Ötleş
2. Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity
Guoliang Li
3. Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions
Eleftherios H. Drosinos
4. Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juices
Xiaojun Liao
5. Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides
Hongbing Fan
6. Maximizing the utilisation of seafood resources
Eva Falch
7. A novel cooking technique for seafood: sous-vide
Nalan GOKOGLU
8. Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil
Críspulo Gallegos
- Edition: 1
- Volume: 118
- Published: March 1, 2026
- Language: English
FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain