Prof. Dr. Ignacio Vieitez is a Full Research Professor and Head of the Food Technology Area in the Department of Food Science and Technology at the School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay. He received his PhD in Chemistry from UdelaR in 2010. His research focuses primarily on the chemistry and technology of oils and fats, as well as the development of innovative green extraction processes using compressed fluids to isolate bioactive compounds from natural sources, including food and agricultural by-products. He has been a member of the American Oil Chemists' Society (AOCS) since 2010 and served as Chair of the AOCS Health and Nutrition Division from 2022 to 2025.