嘉宾简�?-2023亚太肉类科技大会暨第二十届中国肉类科技大会/暨第七届肉类加工与新产品开发技术研讨会

　　David Gerrard

　　美国弗吉尼亚理工学院暨州立大�?nbsp; 教授

　 　发言主题

　　Understanding the postmortem me tabolism and pork quality

　　 嘉宾介绍

　　David E. Gerrard was born and raised in northern Indiana on a mixed livestock and grain farm. He received his B.S., M.S. and Ph.D. from Purdue University. Gerrard joined the faculty at the University of Missouri-Columbia in 1992 and was a visiting scientist at the Institut Natio nal de Recherche Agronomique, France from 1992 to 1993. In 1996, Dr. Gerrard relocated his program to Purdue University and co ntinued studying the mechanisms co ntrolling energy me tabolism in skeletal muscle and animal growth. He was promoted to Professor in 2001 and was recognized as a University Faculty Scholar in 2002 for his scholarly achievements. In 2009, Gerrard moved his research program to Blacksburg, Virginia wher e he assumed the role of head of the Department of Animal and Poultry Sciences at Virginia Tech. During his tenure in that role, he has transformed the department into a formidable research entity and is currently leading the renovations of its animal facilities. A couple of years ago, Dave assumed role as interim head of the Department of Dairy Science and has led the creation of a School of Animal Sciences. Dr. Gerrard co ntinues to lead a natio nal and internatio nally renowned research program in meat science and muscle biology, and has co ntinually supported his program with a diverse funding portfolio that includes federal funding agencies. He also teaches undergraduate and graduate courses in meat science and animal growth each semester. Gerrard has educated nearly 50 professio nals who hold positions at a number of land grant institutions, government and privately funded research enviro nments worldwide. Dr. Gerrard has also hosted a number of visiting scientists and students from across the globe. He has been PI or co-PI of some 20 federal grants worth approximately $10M and has published over 160 refereed publications in a variety of journals including Journal of Animal Science, Meat Science, FASEB, American Journal of Physiology, Cell Calcium, Molecular me tabolism, Developmental Biology and PLOS ONE. Dr.

　　

　　Fidel Toldr��

　　西班牙农业化学与食品技术研究所 教授

　　 发言主题

　　Advances in adding value to meat by-products

　 　嘉宾介绍

　　Fidel Toldr��, PhD in Chemistry and Research Professor at the Instituto de Agroqu��mica y Tecnolog��a de Alimentos (CSIC). He is Editor-in-Chief of Trends in Food Science and Technology (Elsevier), Associate Editor of Meat Science (Elsevier) and Editor of the Serial books Advances in Food & Nutrition Research (Academic Press/Elsevier). Also Editorial Board member of 15 journals. He has published >350 publications in internatio nal journals, with h index= 71, published >155 chapters of books and edited/co-edited >55 books. He received the 2002 Internatio nal Prize for Meat Science and Technology (IMS), 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 Internatio nal Lectureship Award, all three from American Meat Science Association, 2015 Dupont Science Award, 2019 Award for Advancement of Application of Agricultural and Food Chemistry of the American Chemical Society (ACS) and 2019 Award to Innovation of Association of Spanish Meat Industry. He was elected a Fellow of the Internatio nal Academy of Food Science and Technology (IAFOST, 2008), Fellow of the Institute of Food Technologists (IFT, 2009) and Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society (AGFD-ACS, 2022). His research interests are focused on (bio)chemistry and analytical methodologies for improving sensory quality, nutrition and safety of meat and meat products and for giving additio nal value to meat by-products.

　 　关于大会

　　2023亚太 肉类科技大会暨第二十屉�a href='//www.sqrdapp.com/news/tag_5027.html' class='zdbq' title='中国相关食品资讯' target='_blank'>中国肉类科技大会/暨第七届肉类加工与新产品开发技�?a href='//www.sqrdapp.com/news/tag_2140.html' class='zdbq' title='研讨会相关食品资�? target='_blank'>研讨伙�/a>邀请科研院所，国内外专家共同研讨肉品加工领域最新研究和成果，搭建行业交流平台，推进行业科技发展、�/div>