José Segura Plaza holds a degree in Chemistry (University of Valencia, 2005) and a Ph.D. in Veterinary Science from the Complutense University of Madrid (UCM, 2015). From 2016 to 2018, he carried out post-doctoral research in the Animal Production Department (UCM), studying the effect of micronutrient supplementation in drinking water on pork quality. From 2019 to 2022, he worked at the Agriculture and Agri-Food Canada (AAFC) Lacombe Research and Development Centre in the Canadian Meat Science Program, Livestock Carcass Merit and Market Competitiveness. Throughout these 42 months, he published several studies on the applicability of video image analysis (VIA) and/or dual-energy X-ray absorptiometry (DEXA) for the evaluation of beef carcass merit. He joined the Department of Food Technology (UCM) as an Assistant Professor in September 2022. Currently, he works on the application of NMR as non-destructive technology for food control on several food matrices. Moreover, he leads two research projects collaborating with the industry related to the study of the texture of meat and meat products. Currently, he is a member of the research group “Research and innovation in food technology” (ALITECNI) UCM.