Prof. Dr. Antonio Vega-Galvez is an academic researcher from the University of La Serena. He graduated from the University of La Serena with a Bachelor's degree in Food Science, in 1992. Additionally, in 2003, he obtained both a Master's degree in Management and Marketing in Agri-Food Companies and a Doctorate in Food Technology from the Polytechnic University of Valencia, Spain. His research line is food science and technology, dehydration, the measurement of properties, and teh analytical determination of foods. Currently, Dr. Antonio Vega is among the top 2% most cited researchers in the world, according to the ranking developed by Stanford and Elsevier in 2024.