Dr. Angel Gil-Izquierdo has completed his PhD from the University of Murcia (Spain) and the Spanish National Research Council (CSIC) and post-doctoral studies from the Institut National de la Recherche Agronomique (INRA-Clermont-Ferrand-Theix, France). Now, he is the tenured research scientist at CEBAS-CSIC (Spanish National Research Council), working in human and clinical nutrition, food science and technology, oxidative stress, metabolomics, and new markers for the detection of human pathologies. He has led projects from national and international organizations, and he has been a member of the Experts Committee at the European Food Safety Authority (EFSA). To date, he has published 208 papers in reputed journals in the Science Citation Index (SCI). His main lines of research are related to the effect of plant bioactive compounds on health (polyphenols and lipid-derived compounds). He has been an EFSA expert until 2012 in the working group on risk assessment and an ANSES expert until 2018, within the group for the assessment of substances and processes subject to authorization for human consumption, participating in scientific opinions on new food technology processes, nanomaterials and food contact materials, and technological ingredients in foods, among other topics. He is currently a member of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) (2021-2026).