**Claudia Ruiz-Capillas**

Claudia Ruiz-Capillas has a degree in Veterinary Medicine, UCM (Spain). She is currently a senior research scientist at the Institute of Food Science Technology and Nutrition (ICTAN-CSIC). She addresses various lines of research: development of healthier meat products (fat analogues, reduction in salt and additives, etc.); meat analogues; sensory characteristics and consumer studies; chemical, physical and structural changes in components and properties of meat products; quality and safety characteristics, with special reference to biogenic amines; nitrates and nitrites; application of storage technologies (HP, protective atmospheres, etc.). She has participated in and led a number of national and international research projects. She have published over 150 peer-reviewed research articles, as well as book chapters (18), and scientific outreach articles (h-index: 36). She has also been a guest co-editor of several Special Issues of journals and the co-editor of several books.
