The researcher Fidel Toldrá Vilardell, professor at the Institute of Agrochemistry and Food Technology (IATA-CSIC), located in the University of Valencia Science Park (PCUV), has been awarded the prestigious 2025 IFT Research & Development Award, one of the highest international awards in Food Science. Awarded by the Institute of Food Technologists (IFT), this award recognizes their scientific track record in the meat field, as well as their commitment to sustainability, technological innovation and the exploitation of food by-products on a global scale
Fidel Toldrá Vilardell, research professor of the Protein Foods group at the Institute of Agrochemistry and Food Technology (IATA), located in the scientific-academic area of the UV Science Park (PCUV), has received this week the 2025 IFT Research & Development Award, one of the most prestigious awards in the international field of Food Science. Awarded 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, in line with IFT’s mission to improve food for all society.
Professor Toldrá has been distinguished for his scientific contribution in the field of meat, both in advancing its industrialization and improving its nutritional and sensory quality, as well as its drive towards the exploitation of by-products and international cooperation in this field. Their work has been key in generating knowledge and technology transfer towards more sustainable food production, especially with regard to the integral use of raw materials from meat and fish.
This award is in addition to other prestigious international awards recently received by the researcher, such as those from the American Meat Science Association and the American Chemical Society. "This type of award encourages us to continue advancing the development of sustainable and innovative technologies that help transform the food sector," says the researcher.
Their contributions to the biochemical research of the curing process, especially of ham, have made it possible to improve the quality, safety and functional characteristics of meat products. "The food industry must respond to very demanding challenges, including sustainability. We are developing solutions that turn waste into high-value products for sectors such as food, pharmaceuticals, chemicals and energy"
Currently, his research group is working on the recovery of meat and fish by-products and the optimization of technological processes that improve the sustainability and efficiency of the sector. Their contributions to the biochemical research of the curing process, especially of ham, have made it possible to improve the quality, safety and functional characteristics of meat products. "The food industry must respond to very demanding challenges, including sustainability. We are developing solutions that turn waste into high added value products for sectors such as food, pharmaceuticals, chemicals or energy", adds Toldrá.
The official award ceremony took place during the IFT Annual Meeting & Food Expo, the most important event of this institution, which brings together more than 23,000 professionals from over 90 countries, and which has more than 100 scientific sessions and an exhibition with over 1,000 leading food companies.
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, focusing on innovation as the key to ensuring a safe, sustainable, nutritious and accessible food supply.
Their work has been key in generating knowledge and technology transfer towards more sustainable food production, especially regarding the integral use of meat and fish raw materials
Global impact on food research
Toldrá Vilardell is a Research Professor at the Higher Council for Scientific Research (CSIC) and a member of the Protein Food Group at the Institute of Agrochemistry and Food Technology (IATA-CSIC). In addition, he is an Associate Professor of Food Technology at the Polytechnic University of Valencia. His scientific background has been dedicated to the study of meat biochemistry and technology, with special emphasis on food safety, quality and sustainable utilization of by-products, field of research 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 2 encyclopedias. In addition, he is the author of 12 patents for industrial applications. Throughout his career, Toldrá has been recognized with numerous international awards that attest to his impact on food science and technology. 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 prestigious DUPONT Prize for Science (2015) and the ANICE José Flores Award for Innovation (2019) from the National Association of Meat Companies of Spain (ANICE).
Their commitment to research 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: IATA
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