Erick Saldaña is a Research Professor in food sensory analysis and experimental design at the National University of Moquegua and qualified as a Renacyt Researcher in the "Distinguished Researcher" category. He completed Master's and Doctorate degrees at the University of São Paulo, studying consumer behavior regarding healthier meat products. He worked for 1 year on his doctoral exchange at the Center des Sciences du Goût et de lAlimentation, in Dijon, France. He has published more than 80 articles in international scientific journals (H Index = 25). He is currently part of the Editorial Board of various international scientific journals, such as Frontiers in Animal Science, Frontiers in Food Science and Technology, and the Brazilian Journal of Food Technology. He is a Guest Editor of the Special Issue "Strategies to Improve Physico-Chemical and Sensory Properties of Meat and Meat Products" of Foods magazine (Scimago Q1). He is an Associate Editor of the magazine "Scientia Agropecuaria", Q2 in Scopus. He edited the book "Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications", published by Elsevier, and has received different national and international awards for his outstanding scientific production. Please check that the intended meaning has been retained.