Researcher at Food Research Division of AZTI (Spain). PhD in Food Science and Technology and DVM (Doctor of Veterinary Medicine, specialization in Food Science) (University of Zaragoza, Spain), he has more than 15 years of experience in R&D activities, participating in more than 80 public and private projects relating new food technologies. His research activities are mainly focused on study, application and design of new processes based on emerging food technologies (e.g. high pressure processing, high pressure homogenization) for food preservation, food quality improvement, food waste/by-product valorisation and process optimizing (decreasing economic cost, increasing yield). Author of more than 70 publications related to Food Science and Technology, including 47 peer reviewed papers and book chapters (h-index=26, Google Scholar), and more than 50 national and international congress contributions. He is author of the Book “Applications of pulsed electric fields in winemaking” (in Spanish) and co-Editor of the Elsevier Book "Present and Future of High Pressure Processing".