Ricardo holds a PhD in Biotechnology from the Catholic University of Portugal (2022). He graduated as a Chemical Engineer (2016) from the School of Chemistry, Autonomous University of Coahuila (UA de C), Mexico. He started his scientific career at the Food Research Department from the UA de C, and he has great expertise in food engineering and technology, food chemistry, and biotechnology. Currently, he is working on the development of innovative and sustainable biorefinery processes within the context of the zero-waste and circular economy approach for the extraction/identification of functional bioactive compounds, with industrial interest in fruit by-products for their valorization and reincorporation into the industrial value chain. Gómez-García is the author of 17 articles in index journals, 7 chapters in books of international circulation in prestigious publishers, and 1 book edition from Apple Academic Press (AAP), and he was involved in the submission of 2 patent provisional applications, 1 European and 1 national, related to bioactive compounds (polyphenols and proteins), bioactivity, and extraction. He has participated in more than 15 international congress communications in areas related to biotechnology, food science & technology, and bioengineering. Additionally, he has been participating in several national and international entrepreneurship programs in Portugal and from the European Institute of Innovation & Technology (EIT Food).