Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham

Dr. Jose M. Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as a researcher scholarship, then, since April 2006, as an academic researcher. In 2005–2006, 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). He has been PI of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to the agro-industry and meat companies, and acquired extensive experience in the field of food technology. His h-index is 93, with a number of cites of 35523 in Scopus. He was principal researcher in three European projects, ten national projects, and thirty-eight regional projects (Galicia, NW Spain) development with meat enterprises and industry. In addition, he has participated in more than 65 projects as a research collaborator. He has written eight international books as editor and one national book as editor, and he has written forty-nine and eight chapters of international and national books, respectively. In addition, he has got one national patent as an inventor.