Dr. Eduardo Medina is currently a researcher at the Instituto de la Grasa (IG-CSIC) focused on molecular biology and its application in microbial ecology in different olive products. He has developed his research career primarily in the Department of Food Biotechnology at the Instituto de la Grasa (IG-CSIC) since 2004. His research activities in Food Science and Technology have been mainly focused on Food Safety and Food Quality in applied biochemistry and microbiology in olive products such as olive oil, table olives, and derivatives. The study of phenolic compounds in olive products, their antimicrobial activity against foodborne pathogenic bacteria, and their role in olive fermentation have been the principal aims of his research. From 2012 to 2014, he began his postdoctoral period at the Food, Bioprocessing, and Nutrition Sciences Department at North Carolina State University (USA). He continued his research in the field of fermented vegetables, especially cucumbers, kimchi, and yacon, taking a molecular approach. He also stayed at the center IFAPA Las Torres-Tomejil (Sevilla) in the area of plant protection, expanding his knowledge on phytopathogenic bacteria and fungi in strawberry and tomato plants. This research resulted in the development of natural pesticides and fertilizers from olive wastewater against plant pathogens.