"Javier Carballo is Full Professor of Food Technology at the Faculty of Sciences of the University of Vigo, Spain. He received his B.S. (1984) and he obtained his Ph.D. (1989) in Veterinary Medicine from the University of León (Spain), both with Special End of Degree Awards. Later he completed a research stage at the Station de Recherches Laitières, Jouy-en-Josas, France.
In the last 25 years, he has developed his research activity in the study and improvement of traditional foods, focusing a part of his works on the use of chestnuts (Castanea sativa Miller) in the human and animal feeding. With these subjects, he published more than 170 research articles in the most reputed international journals, and wrote more than 25 book chapters. Former President (from 2008 to 2016) of the Food Microbiology Section at the Spanish Society of Microbiology, he integrated the Scientific Committee of many national and international congresses, and he is part of the Editorial Board of several reputed international journals in the Food Science and Technology field. He has also acted assiduously as a translator to the Spanish language of scientific books in the field of Food Science and Technology."
