Tomas LafargaDr Lafarga has over 30 publications on varied aspects of food science and technology published in high impact factor journals and book chapters and over 10 contributions to international conferences. He has received professional awards including a Jun de la Cierva awarded by the Spanish Ministry of Economy and Competitiveness and a Wang Shang Fellowship awarded by the International Society for Nutraceuticals and Functional Foods. After his PhD, Dr Lafarga collaborated with the research group Analytical Chemistry of Contaminants of the Department of Chemistry and Physics of the University of Almería developing methods for the analysis and determination of organic compounds in foods. Dr Lafarga is currently a Scientific Researcher in the Institute of Agrifood Research and Technology (IRTA) in Lleida, Spain. His research lines include the development of novel safe, high-quality, and healthy foods using non-thermal and environmentally-friendly technologies and food co-product revalorization to obtain novel food ingredients and reduce the amount of food discarded as waste. Read More Read Less