Sustainable Food Technology: Transitioning our food systems to a sustainable model
Dr. Jorge Barros-Velázquez is a Professor of Food Technology in the Department of Analytical Chemistry, Nutrition, and Food Science at the College of Pharmacy/School of Veterinary Sciences, University of Santiago de Compostela (USC), Spain. He teaches courses in Food Biotechnology and Non-Thermal Food Processing. Dr. Barros-Velázquez has published over 200 articles and book chapters and has served as an editor for high-ranking journals in the field of Food Science and Technology since 2010. In 2022, he became the inaugural Editor-in-Chief of Sustainable Food Technology, the new open-access journal published by the Royal Society of Chemistry, focusing on the development of novel, environmentally respectful food preservation and processing technologies. Dr. Barros-Velázquez has led more than 30 scientific projects in food science and technology and has participated in over 20 additional projects. His current research interests include developing biopreservation strategies for seafood and other animal foods, and applying omics technologies to control food quality and safety.▲下滑查看
