Strategies to Improve the Quality of Foods

Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international.

Section 1: Strategies for improving the nutritional quality of food
1. Sustainability and functional foods: Challenges and opportunities
2. New Technologies for Obtaining Health Foods
3. Salt reduction and replacers in food production
4. Sugar Reduction and Sweeteners to Improve Foods
5. Fat reduction and profile improvement in food products
6. Natural alternatives and use of nitrate and nitrate salts
7. Enrichment of foods with prebiotics
Section 2: Strategies to improve food safety
8. Probiotics as starter and non-starter cultures in fermented foods
9. Post-biotics in food development
10. Biological control of toxic microbial metabolites in in the reformulated food
Section 3: Innovations in food quality and safety
11. Bioactive peptides in the reformulated food
12. An overview of novel proteins in reformulated food
13. Market needs and consumer's preferences for healthier foods