RUIZ-CARRASCAL Jorge

is Professor in Food Science at the University of Extremadura and Affiliated Professor at the University of Copenhagen. He received his veterinary (1991) and PhD (1996) degrees from the University of Extremadura (Spain). He was a postdoc at Foulum Research Center (Denmark) in 1998 and at the University of Cornell (USA) in 1999, and a Professor in Food Science at the University of Copenhagen (2013-2017). His expertise related to meat and culinary processing, aroma and taste development, as well as the physical, chemical, and biochemical processes taking place during meat and culinary processing. He is Associate Editor of the International Journal of Gastronomy and Food Science, member of the Editorial Board of Molecules.