Centro Tecnolóxico da Carne (CTC) is a public foundation, which is linked to "Consellería de Medio Rural e do Mar" of "Xunta de Galicia" (local authority in North-West Spain). The aim of this public body is to streamline and improve the meat sector competitiveness in Galicia, in all fields of activity and for all breeds. CTC facilities occupy 4,800 m2 on three floors. These include four laboratories for research and analysis (Physics-Chemistry, Chromatography, Microbiology and Molecular Biology), a fully equipped pilot plant, tasting room, three classrooms and assembly hall. These are CTC main lines of activity and services: meat business services (analysis, traceability, HACCP, etc.). R&D&i in the meat sector. Consulting and technology transfer. Training services (food safety, animal welfare, etc.). Most relevant attributes of this foundation: The pilot plant, Area of agricultural research, which has a 50 m2 "dirty laboratory" and a 70.000 m2 field for agricultural test to transfer new farming and animal breeding techniques to farmers and entrepreneurs. Tasting room, these facilities consist of 10 individual cabins fully equipped according to UNE 87004 and an additional room for sample preparation. Main research lines: Level of production and meat and carcass quality in different species and animal breeds and production systems. Standardization of product development processes in traditional meat products and shelf life expansion. Emerging technologies for food processing. New meat-based products (fifth range, gourmet...). New packaging systems. Shelf life studies. Food quality and safety. Isolation and identification of wild strains for production of starters.
José Manuel Lorenzo (male) is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. He received his B.S. and M.S. in Food Science and Technology at the University of Vigo. He obtained his Ph.D. in Food Science and Technology from University of Vigo in 2006. He has pursued his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, Parma, Italy.
Daniel Franco (male) 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. During 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.