Daniel Franco has a Master in Chemical Engineering and Ph.D in Chemist Science from university of Santiago of Compostela in 2002. During the doctorate stage he acquired extensive knowledge of solid-liquid extraction from food matrix, as well as about near-infrared spectroscopy and liquid chromatography. From 2003 to 2005, he worked as a technologist in the Marine Research Institute of Vigo. ... Read moreDuring this time he acquired skills focused on the management of R & D and technology transfer for SMEs. From 2005 to 2009 he obtained a post-doctoral position on Department of Animal Production of Agricultural Research Center of Mabegondo. During this time he obtained experience in the field of animal production, mainly focused on cattle and methodological aspects of meat quality such as determination of texture parameters, sensorial and nutritional analysis (fatty acid and amino acid profiles) by GC-FID and HPLC-FLD. From 2009 to today he joined to Meat Technology Centre where he is head of physicochemical lab. During this time he has been Senior Researcher of several projects of R & D and innovation related to meat science and technology. Published more than 70 scientific articles in indexed international journals (SCI) related to meat science and technology and published more than 110 communications to congresses, mostly international. Show Less