Dr Garcia-Zapateiro received his B.S. in Food Engineering from the University of Cartagena, Colombia in 2005, his MSc degree in Formulation and Product Technology, applications in the Chemical Industry, and Agri-Food and Pharmaceutical, and his PhD degree in processes and chemical products from the University of Huelva (UHU), Spain, in 2007 and 2013, respectively. He has worked in the department Chemical Engineering in the research group on complex fluid at the University of Huelva (Spain). He has been a director, head of department unit operations, and Professor in the Food Engineering program. He works as the Head of the Department of Postgraduate Faculty of Engineering at the University of Cartagena (Colombia), and he is also the director of the research group IFCRA. He conducted extension projects in support supervision of school feeding programs and food safety. His main expertise is in food product design, complex fluids, and rheology. The principal investigations and publication address vegetable oils, estolides, lubricants, and biodegradable greases. He has performed emulsions, hydrocolloids from tropical fruit, and isolated protein from fish and vegetable seeds, such as beans.