Ángel Carbonell-Barrachina received his Ph.D. in Chemistry in 1995, and currently, he is a Full-Professor of Food Sciences and Technology at the Miguel Hernandez University (UMH), where he leads the Group on Food Quality and Safety. He has coordinated projects funded by the European Union, World Bank, Spanish Government, US Department of Agriculture, and private food companies. At this time, his main research topics are food quality and food safety; among his main interests are the use of sensory evaluation in the food industry, industrialization of pomegranate and minor crops, drying effects on fruits and vegetables, effects of manufacturing on the quality of foods, such as ice creams, confections, chocolate, etc., and the occurrence of chemical pollutants in foods, especially arsenic. He has created the Sensory Analysis and Consumer Behavior Center at UMH in cooperation with the Sensory Analysis Center of Kansas State University. In 2020, he was appointed as doctor honoris causa of the Wrocław University of Environmental and Life Sciences (Wrocław, Poland). Later in August 2020, he was named General Director of Science and Research of the Valencian Government (Spain), a position held until September 2022. Since May 2023, he has acted as vice-rector for Research and Transfer at UMH.