Gonzalo Delgado Pando

PhD from Universidad Complutense de Madrid in 2013 in the field of food science and technology, specifically in the area of meat science and nutrition. His postdoctoral career begins abroad. Dr. Delgado-Pando spends two years at Queen’s University Belfast (United Kingdom) as work package deputy for the STARTEC project, funded by the European Union. In this project, he works with new processing technologies such as high pressure, cold plasma, and continuous microwave. He also develops various predictive algorithms for different nutritional properties of foods. In 2015, he moves to Dublin (Ireland) to work at Teagasc, where he initially researches in the PROSSLOW project on the development of healthier traditional meat products with a significant sensory and consumer component, and later investigates in the MTI project. This large-scale public-private collaboration involves the nine largest meat companies in the country. Dr. Delgado-Pando researches for three years in Pillar 4, dedicated to carcass and meat characterisation (bovine and ovine). There, he specializes in predictive models and imaging technologies. In 2020, he returns to Spain to work for a few months at ICTAN on an EIT Foods project and a CDTI project with a meat company. He is later hired as the project manager for the SC-Learning project at Universidad Rey Juan Carlos, funded by EU FEDER funds and the CAM. In November 2022, he passes the open competition for the position of Tenured Scientist, and in December 2023, he assumes the position at ICTAN. There, he establishes the DIGISEN research group focused on Digital technologies, sensory analysis, meat and derivatives.