Erick Saldana is Research Professor at Universidad Nacional de Moquegua (Moquegua - Peru). He completed his MSc and PhD degrees in Food Science and Technology at University of Sao Paulo, Brazil. Is authored of more than 80 papers in refereed journals such as LWT - Food Science and Technology, Meat Science, Food Quality and Preference and Food Research International. He has expertise in Food Science and Technology focused on the development of new food products using sensory and consumer science.