From Quality to Sustainability: The Evolution of Meat Science from Traditional Processing Innovations to Novel Ingredients and Flavor Design
Prof. Monica Flores
CSIC - Instituto de Agroquimica y Tecnologia de Alimentos (IATA), Paterna/ES
Donnerstag, 19. November 2026, 17:15 Uhr
Technische Universität Graz, HS H "Ulrich Santner"
Kopernikusgasse 24, EG, 8010 Graz
Abstract: The presentation will explore the key challenges facing the meat sector, advances in aroma generation through flavour compounds and yeast technologies, and emerging strategies for improving reformulated products. The future role of alternative proteins, meat analogue development, and flavour solutions for mimicking meat-like aromas will also be discussed.
Biography:
Dr. Flores received her PhD in Pharmacy from the Valencia University (UV), Spain and was a Postdoctoral fellow at Southern Regional Research Center (USDA, USA). At present she is Research Professor and Technical Deputy Director at the Institute of Agrochemistry and Food Technology, center of the Spanish National Research Council (CSIC). Her scientific activities have been centered on understanding the chemical, enzymatic, and microbiological mechanisms involved in the generation and perception of colour, aroma, and flavour in traditional meat products as well as to the development of rapid methodologies for monitoring and optimizing manufacturing processes. Her current research focuses on improving the sustainability of the meat industry by enhancing the sensory properties of products formulated with alternative proteins, particularly through aroma optimization. She is Editor in Chief of the Meat Science journal and member of the Editorial boards of relevant journals such as Trends in Food Science and Technology. She has played a leading role in strengthening the links between research and the meat industry through her active involvement in key industrial organizations, serving as President of the Nutrition and Health Group of CLITRAVI and currently as President of the Technical Group of the Spanish Meat Association (ANICE). Her strong technology transfer activity is reflected in the coordination of numerous R&D contracts with meat and ingredient companies.