Dr. Daniel Franco Ruiz, Meat Technological Center of Galicia, Ourense, Spain. Biography: Daniel José Franco Ruiz has a Master in Chemical Engineering. He worked as a technologist in the Marine Research Institute of Vigo and Agricultural Research Center of Mabegondo. Currently, he is the Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He published more than 140 scientific articles in indexed international journals, more than 180 communications to congresses, mostly international. His main lines of investigation are: 1) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from by-products; 2) Identifying proteomic and genetic biomarkers associated with pre-slaughter stress and their consequences for meat quality; 3) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, the replacement of fat, or incorporating functional compounds.