Dr. Robert Gál currently works as the Head of Department of Food Technology (academic and researcher) at Tomas Bata University in Zlín. Gál studied at Mendel University in Brno (1998—M.Sc. in Food Technology; 2001—Ph.D. in Chemistry and Food Technology). Experience in practice: 2001–2008 in Raciola-Jehlička, Ltd. (Production Manager, Auditor's Quality according to ISO 9001: 2000, ISO 10011-1: 1990, ISO 10011-2: 1991, ISO 10011-3: 1991). Previous research interests include foodstuffs quality evaluation. Current research interests include innovative foodstuff processes; biotechnological processing of collagen byproducts; food and cosmetics applications of gelatins and hydrolysates; and manufacturing processes of animal-based foodstuffs. Member of the DLG International Evaluation Commission—Federal Republic of Germany; International DLG Sensory Certificate for Meat Products (Frankfurt am Main, DLG Academy); Bearer of Sensors Certificate according to DIN EN ISO / IEC 17024 for meat products; Certificate 469089-001.