Graduated in Chemistry from Seville Univ., I did the Ph. D thesis in the Chemistry and Biochemistry Pigments Group of the Instituto de la Grasa (IG) of the Spanish National Research Council (CSIC). I was a Postdoctoral Fellow in the private industrial sector and, since 1996, I am a Senior Scientist at the IG-CSIC. My research is part of the axis of food quality and safety, and I cover aspects from the suitability of the raw material and the food processing and preservation, to health in relation to its consumption, and I focus on studying (1) modifications of chlorophylls and carotenoids in the processing of table green olives, (2) pigment composition of virgin olive oil: quality and authenticity parameters, (3) catabolism of chloroplastic pigments and enzyme systems involved and (4) bioavailability of chlorophyll compounds. I have 58 SCI scientific contributions and 12 Book Chapters and I have participated in 44 research actions funded, being leader in 8 Projects, 4 Private Research Contracts and 2 Patent License Agreements. I have been part of Scientific-Technical Thematic Networks and the Scientific Committee of the INTERNATIONAL CONGRESS ON PIGMENTS IN FOOD. I have been Professor in High Specialization Courses, Doctoral Programs and Postgraduate Master's degree and directed 2 Ph. D Theses. In technology transfer activities I am inventor of 4 patents, I sell services to food companies and public control bodies and generate Social Value by participating in outreach events