Prof. Dr. Santiago P. Aubourg is a Research Professor at the Department of Food Technology, Marine Research Institute (CSIC). He graduated in Chemistry (1981) and got the Tesina (MSC) (1982) at the Organic Chemistry Department of the University of Santiago de Compostela (Galicia, Spain). He then obtained the Ph.D. degree (1987) at the same University after carrying out the study “Lipid changes during the thermal treatment of albacore tuna (Thunnus alalunga)” at the Marine Research Institute of the Spanish National Research Council (CSIC). Then, he carried out a post-doctoral stage at the “Laboratory of Protein Biology and Technology” from the INRA (Nantes, France) (1987-1988). Once finished, he returned to the Marine Research Institute, where he developed his scientific activity up to date, reaching the Research Professor level (Full Professor) in 2008. His study focused specifically on the alteration of the lipid fraction (hydrolysis, oxidation, and composition) of aquatic species (marine and freshwater, farmed, and extracted) during technological processing. Over the last fifteen years, he has devoted particular interest to the application of advanced technologies (high pressure, liquid ice, addition of natural antioxidants, smart packaging, and addition of algae extracts) to inhibit the deterioration of aquatic products. His recent activity has been directed at the extraction of bioactive lipid compounds from by-products resulting from the commercial processing.