Fidel Toldrá Vilardell, research professor at the Institute of Agrochemistry and Food Technology (IATA), located in the scientific-academic area of the Science Park of the University of Valencia and center of the Higher Council for Scientific Research (CSIC), has been awarded the 2025 IFT Research & Development Award, a prestigious international recognition given by the Institute of Food Technologists (IFT). This award recognizes innovative achievements in research and development that have had a significant impact on the global food system, aligned with IFT’s vision to improve nutrition for all of society.
Toldrá has been recognized for its outstanding work in meat science, and for contributing to the advancement of the industrialization of meat products, the improvement of their quality and nutritional value, and the upgrading of by-products generated, as well as the promotion of international cooperation in this field. This award and other awards given to the researcher by the American Meat Science Association and the American Chemical Society highlight the great scientific work that Fidel Toldrá develops in his laboratory. As the researcher points out, "this type of recognition encourages us to continue advancing research towards a more sustainable future, driving new developments and technological innovations".
"The food industry faces great challenges and sustainability is one of the most important. We are advancing the development of innovative and sustainable technologies that add value to the by-products generated, transforming what was once a difficult problem to manage into products of interest and economic relevance for key sectors such as food, pharmaceutical, chemical and energy", Fildel Toldrá, research professor at IATA
Currently, his work focuses on the recovery of meat and fish by-products as well as process optimization to improve sustainability in the meat sector. His background has been key in the research of biochemical processes of meat and in the manufacture of meat products, especially cured ham, with innovations that have improved its quality, nutritional value and sensory characteristics.
"The food industry faces great challenges and sustainability is one of the most important. We are advancing the development of innovative and sustainable technologies that add value to the by-products generated, transforming what was once a difficult problem to manage into products of interest and economic relevance for key sectors such as food, pharmaceutical, chemical and energy," adds Toldrá.
The prize will be awarded during the IFT Annual Meeting & Food Expo, the most important event of the IFT, which will take place from 13 to 16 July in Chicago (USA) and will bring together more than 23,000 scientists and food industry professionals from over 90 countries. This congress offers more than 100 scientific sessions and an exhibition with over 1,000 companies in the sector.
The Institute of Food Technologists (IFT) is a global organization with more than 17,000 members, dedicated to advancing food science. Since 1939, IFT has brought together experts from academia, government and industry to address the world’s greatest food challenges and focus on innovation as a key to ensuring safe, sustainable, nutritious and accessible food supply.
Fidel Toldrá Vilardell is a CSIC research professor and member of the Protein Food Group at the Institute of Agrochemistry and Food Technology (IATA-CSIC) in the Science Park of the University of Valencia. In addition, he is an associate professor of food technology at the Polytechnic University of Valencia (UPV). His scientific background has been devoted to the study of meat biochemistry and technology, with special emphasis on food safety, quality and sustainable utilization of by-products, research field in which he is one of the most cited and influential authors in the world, according to the Stanford University ranking.
He has published more than 370 articles in international scientific journals, over 163 book chapters and has edited 65 books and two encyclopedias. In addition, he is the author of 12 patents for industrial applications. Throughout his career, Fidel Toldrá has been recognized with numerous international awards that attest to his impact on food science and technology. Distinguished with the International Meat Science and Technology Award from the International Meat Secretariat (2002), Distinguished Research Award (2010), Meat Processing Award (2014) and International Lectureship Award (2023) of the American Meat Science Association, as well as the Award for the Advancement of Agricultural and Food Chemistry from the American Chemical Society (2019). In addition, it has received the DUPONT Prize for Science (2015) and the ANICE José Flores Award for Innovation (2019) from the National Association of Meat Companies of Spain (ANICE).
Fidel Toldrá’s work has not only had a significant impact on the food industry, but has also contributed to advancing food security and improving the sustainability of food production. This recognition, one of the most prestigious in the field of Food Science, reinforces the relevance of its work and reaffirms its leadership in the search for innovative solutions to the challenges of the agri-food sector.
Source: CSIC Delegation of Comunitat Valenciana