F. Javier Moreno developed his PhD degree in Spain at the Instituto de Fermentaciones Industriales (IFI, CSIC) and complemented it with a pre-doctoral stay in France (INRA), which allowed him to gain knowledge and experience in dairy O-glycoproteins and O-glycopeptides and of a wide range of chromatographic and electrophoretic techniques to characterize and identify these biomolecules. His post-doctoral research experience at the Institute of Food Research (UK) allowed him to expand previous knowledge and expertise to include experimental methods applicable to investigating the nature and properties of allergenic proteins, particularly those about allergen purification, characterization, and structural determination using spectroscopic techniques. He also gained experience in proteomic techniques to characterize the allergens and their derived proteolysis products. Since 2007, he has been working at the Instituto de Investigación en Ciencias de la Alimentación (CIAL) belonging to the Spanish National Research Council (CSIC) with a permanent position. One of his main research lines is the enzymatic synthesis of new bioactive oligosaccharides of food and pharmaceutical interest, as well as the development of new analytical methods for their isolation, purification, and comprehensive structural characterization.