Prof. Dr. Rodrigo Valenzuela is an Associate Professor (full-time) in the Nutrition Department at the Faculty of Medicine, University of Chile, Santiago, Chile. He completed his pre-graduate studies (nutritionist) at the University of Chile (2003), his Master’s in nutrition and food science at the University of Chile (2007), and his Doctoral degree in nutrition and foods at the University of Chile (2012). He was a postdoctoral fellow in the Nutritional Science Department at the University of Toronto (2019–2021). He does research in nutrition and food sciences. His teaching areas are food science and nutrition, and fats and oils in human nutrition. His current research areas are lipids and antioxidants in health and disease, metabolism and cytoprotection by long-chain polyunsaturated fatty acids from marine origin, bioconversion of n-3 and n-6 fatty acids from vegetable and marine oils, and physiological effects of n-3 fatty acid as a functional food. He has more than 90 research publications in the lipid and metabolism area.