Tatiana Pintado del Campo

My professional activity, focused on meat technology and meat products, began in 2006 at ICTAN-CSIC. Following this line, I carried out my PhD to obtain the degree of Doctor in 2017. I took part in some national funded projects, be part of the research team of a European one (EITFood; 20206), and currently, belong to the research team of two national projects (PID2019-107542RB-C21; FCT-21-16937). In addition, I have participated in three CDTI projects industry related. My research activity is focused on the quality, safety and valuation of meat products; the design, formulation and processing potentially healthier meat products; development of oil structuring methodologies to obtain new solid lipid materials; the evaluation of the bioavailability of healthy compounds (“in vitro” assays), among others. I am co-author of 33 SCI publications (h=20), of two book chapters, and several (14) articles submitted in food technology and nutrition journals. I also collaborate with some SCI journals as reviewer. On the other hand, I am editor of the book “New Strategies for Innovative and Enhanced Meat and Meat Products (ISBN 978-3-0365-4103-7) as well as two special issues of Foods journal. On the other hand, as an expert, I evaluate national and international projects (FONCyT, Argentina), all of them related to the meat sector. Currently, I am also a Member of the CTN-UNE 87 Sensory Analysis Committee.