Dr. Malco Cruz‐Romero received a BSc in Food Industries (Agricultural National University La Molina, Lima, Peru), a degree of engineer in Food Industries (Agricultural National University La Molina, Lima, Peru), MSc in Food Technology (University College Cork) and a PhD in Food Technology (University College Cork). He was a lecturer at the National University “Santiago Antunez de Mayolo”, Huaraz, Peru and Agricultural National University “La Molina”, Lima, Peru from 1994‐2000 with teaching responsibility in Food Engineering and Food Technology. Dr. Cruz‐Romero is a Certified Food Scientist by the Institute of Food Technologists (USA) and He is active member of the Active and Intelligent Packaging Association. Currently, he is a senior Technical Officer at UCC who works on novel processing technologies (e.g. High pressure treatment), development of smart packaging systems, nanotechnologies, applications of polymer processing techniques to food systems and development/use of bio‐based plastics as alternatives to petroleum‐based plastics, value added processing of muscle foods for quality, stability and performance, modified atmospher packaging, physicochemical and microbiological quality aspects of muscle foods and shelf‐life evaluation of foods.

My primary research interests relate to aspects of novel processing technologies (e.g. High pressure treatment), development of smart packaging systems and nanotechnologies. In particular, food packaging, microbiological and physicochemical changes of processed meat products, rheological and textural properties of foods, food quality enhancement, material science aspects of foods, particularly how process conditions, including novel processing technologies, affect structure and resulting properties. Development/use of bio-based plastics as alternatives to petroleum-based plastics. Application of modified atmosphere Packaging, value added processing of muscle foods for quality, stability and performance. Physicochemical and microbiological quality aspects of muscle foods and shelf-life evaluation of foods.