Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods. Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).

• 1. Bioactive peptides in health and disease: An overview2. Enzymatic mechanisms for the generation of bioactive peptides3. Methodologies: Novel technologies in bioactive peptides production and stability4. Methodologies for extraction and separation of short-chain bioactive peptides5. Methodologies for peptidomics: Identification and quantification6. Methodologies for bioactivity assay: Biochemical study7. Methodologies for bioactivity assay: Cell study8. Methodologies for bioactivity assay: Animal study9. Methodologies for bioavailability assessment10. Methodologies for Studying the Structure-function Relationship of Food-derived Peptides with BiologicalActivities11. Methodologies for study of Mechanisms of action: Biochemistry approach12. Methodologies for study of Mechanisms of action: Multi-omic approach13. Methodologies for study of mechanisms of action: Gene editing approach14. Databases of bioactive peptides15. Technologies for bioactive peptides protection and delivery16. Plant sources of bioactive peptides17. Generation of Bioactivities from Proteins of Animal Sources by Enzymatic Hydrolysis and the Maillard Reaction18. Sustainable alternative sources of bioactive peptides19. Applications in nutrition: Mineral-binding20. Applications in nutrition: Clinical nutrition21. Applications in nutrition: Sport nutrition22. Applications in nutrition: Cholesterol lowering activity23. Applications in nutrition: Peptides as taste enhancers24. Applications in medicine: Cardiovascular benefit (ACE and renin inhibitory peptides)25. Applications in medicine: Diabetes prevention (hypoglucemic peptides)26. Applications in medicine: Obesity (including satiety control)27. Food-derived osteogenic peptides towards osteoporosis28. Applications in medicine: Mental health29. Applications in medicine: Food allergy30. Applications in medicine: Joint health31. Applications in food technology: Antimicrobial peptides

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods. Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).

• 1. Bioactive peptides in health and disease: An overview2. Enzymatic mechanisms for the generation of bioactive peptides3. Methodologies: Novel technologies in bioactive peptides production and stability4. Methodologies for extraction and separation of short-chain bioactive peptides5. Methodologies for peptidomics: Identification and quantification6. Methodologies for bioactivity assay: Biochemical study7. Methodologies for bioactivity assay: Cell study8. Methodologies for bioactivity assay: Animal study9. Methodologies for bioavailability assessment10. Methodologies for Studying the Structure-function Relationship of Food-derived Peptides with BiologicalActivities11. Methodologies for study of Mechanisms of action: Biochemistry approach12. Methodologies for study of Mechanisms of action: Multi-omic approach13. Methodologies for study of mechanisms of action: Gene editing approach14. Databases of bioactive peptides15. Technologies for bioactive peptides protection and delivery16. Plant sources of bioactive peptides17. Generation of Bioactivities from Proteins of Animal Sources by Enzymatic Hydrolysis and the Maillard Reaction18. Sustainable alternative sources of bioactive peptides19. Applications in nutrition: Mineral-binding20. Applications in nutrition: Clinical nutrition21. Applications in nutrition: Sport nutrition22. Applications in nutrition: Cholesterol lowering activity23. Applications in nutrition: Peptides as taste enhancers24. Applications in medicine: Cardiovascular benefit (ACE and renin inhibitory peptides)25. Applications in medicine: Diabetes prevention (hypoglucemic peptides)26. Applications in medicine: Obesity (including satiety control)27. Food-derived osteogenic peptides towards osteoporosis28. Applications in medicine: Mental health29. Applications in medicine: Food allergy30. Applications in medicine: Joint health31. Applications in food technology: Antimicrobial peptides

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods. Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).

• 1. Bioactive peptides in health and disease: An overview2. Enzymatic mechanisms for the generation of bioactive peptides3. Methodologies: Novel technologies in bioactive peptides production and stability4. Methodologies for extraction and separation of short-chain bioactive peptides5. Methodologies for peptidomics: Identification and quantification6. Methodologies for bioactivity assay: Biochemical study7. Methodologies for bioactivity assay: Cell study8. Methodologies for bioactivity assay: Animal study9. Methodologies for bioavailability assessment10. Methodologies for Studying the Structure-function Relationship of Food-derived Peptides with BiologicalActivities11. Methodologies for study of Mechanisms of action: Biochemistry approach12. Methodologies for study of Mechanisms of action: Multi-omic approach13. Methodologies for study of mechanisms of action: Gene editing approach14. Databases of bioactive peptides15. Technologies for bioactive peptides protection and delivery16. Plant sources of bioactive peptides17. Generation of Bioactivities from Proteins of Animal Sources by Enzymatic Hydrolysis and the Maillard Reaction18. Sustainable alternative sources of bioactive peptides19. Applications in nutrition: Mineral-binding20. Applications in nutrition: Clinical nutrition21. Applications in nutrition: Sport nutrition22. Applications in nutrition: Cholesterol lowering activity23. Applications in nutrition: Peptides as taste enhancers24. Applications in medicine: Cardiovascular benefit (ACE and renin inhibitory peptides)25. Applications in medicine: Diabetes prevention (hypoglucemic peptides)26. Applications in medicine: Obesity (including satiety control)27. Food-derived osteogenic peptides towards osteoporosis28. Applications in medicine: Mental health29. Applications in medicine: Food allergy30. Applications in medicine: Joint health31. Applications in food technology: Antimicrobial peptides