Prof. Ángel Gil is a Full Professor at the Department of Biochemistry and Molecular Biology, University of Granada (UGR), Spain. He is also the Honorary President of the Iberoamerican Nutrition Foundation (FINUT). He earned his degree in Biology and PhD in Biological Sciences from the UGR. Doctor Honoris Causa, University of Nuevo Leon, Monterrey, Mexico.  His expertise includes the study of food composition to the metabolism of macronutrients and bioactive compounds and their effects on health. He has balanced his role of researcher and lecturer, and conducted pioneering and innovative research, leading more than 50 projects and contracts. The multi- and interdisciplinary nature of his work is reflected through the publications of more than 565 papers in various international journals and about 200 book chapters. WOS H-index =70, Google Scholar H=97. He has received 45 personal or collective national and international awards. Among them, Gregorio Marañón Award of the Royal Academy of Gastronomy to the best Spanish scientist in food in 2017;  European Society of Clinical Nutrition and Metabolism (ESPEN), "Sir David Cuthbertson Lecture Award", 2021; Class Fellow of the American Society of Nutrition, 2022.. Founding Member of the Spanish Academy of Nutrition and Food Sciences,  Member of several societies, namely, ASN, ESPEN, LASPGHAN, SEGHNP,, SEÑ and, SENPE.