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个人简介
He has successfully leadered numerous national and international research projects and contracts with diverse European and Canada food companies.
In 1992, he received the Iber Award on Food and Cardiovascular Diseases. In 1995, he was considered as Honorary Associate Fellow by the University of Wisconsin-Madison. In 2001 he received the National Award of the Institute DANONE to the best Scientific Trajectory in last 10 years. He received the 2002 International Prize for Meat Science and Technology and in 2002 the GEA award on R+D activity in agro-food in the Valencia Community. In 2008 he was elected as Fellow of the International Academy of Food Science and Technology (IAFOST) and in 2009 elected Fellow of the Institute of Food Technologists (IFT). He received the Distinguished Research Award in 2010 and the Meat processing Award in 2014, both from the American Meat Science Association and in 2015 he received the prestigious DUPONT Science Award. He is also the recipient of the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores to Innovation from the National Association of Spanish Meat Industries (ANICE). All these awards recognise his scientific contributions and technological innovations as well as the wide scientific diffusion of his results and its applicability to the agro-industry sector.
In 1992, he received the Iber Award on Food and Cardiovascular Diseases. In 1995, he was considered as Honorary Associate Fellow by the University of Wisconsin-Madison. In 2001 he received the National Award of the Institute DANONE to the best Scientific Trajectory in last 10 years. He received the 2002 International Prize for Meat Science and Technology and in 2002 the GEA award on R+D activity in agro-food in the Valencia Community. In 2008 he was elected as Fellow of the International Academy of Food Science and Technology (IAFOST) and in 2009 elected Fellow of the Institute of Food Technologists (IFT). He received the Distinguished Research Award in 2010 and the Meat processing Award in 2014, both from the American Meat Science Association and in 2015 he received the prestigious DUPONT Science Award. He is also the recipient of the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores to Innovation from the National Association of Spanish Meat Industries (ANICE). All these awards recognise his scientific contributions and technological innovations as well as the wide scientific diffusion of his results and its applicability to the agro-industry sector.
研究兴趣
论文共 824 篇作者统计合作学者相似作者
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Improving and Tailoring Enzymes for Food Quality and Functionalitypp.241-257, (2024)
Protein Digestion-Derived Peptidespp.199-217, (2024)
Meat and muscle biologyno. 3 (2023)
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Lawrie's Meat Sciencepp.707-726, (2023)
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 9 (2023): 4800-4811
ULTRASONICS SONOCHEMISTRY (2023): 106697-106697
Lawrie's Meat Sciencepp.281-314, (2023)
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