Dr. Pedro A. Caballero is an associate professor of the Food Technology Area at the Universidad de Valladolid, Palencia, Spain. He holds a BSc in agricultural engineering, a BSc in food science and technology, and a PhD in engineering applied to the environmental management of natural resources, for which he received three extraordinary awards. His current research activity focuses on the study of novel food ingredients (mainly minor cereals and pseudocereals) from a physicochemical, functional, and nutritional point of view, to determine their suitability for the development of nutritionally improved cereal products suitable for populations with special needs such as celiacs. He is part of the PROCEREALtech research group, recognized as a Consolidated Research Unit by the Junta de Castilla y León, Spain. At present, the researcher heads the Food Industry Technology Research Group: Cereals and Derivatives (recognized by the Universidad de Valladolid) and is the vice president of the Association of Food Scientists and Technologists of Castilla y León (ACTA/CL).