Alexis Marsol is currently a post-doctoral researcher at the Laboratory for Aroma Analysis and Enology at the University of Zaragoza (Spain). He obtained his doctoral degree at the University of Lleida (Spain) with an Extraordinary Award in 2017. Right after this, he joined as a post-doctoral researcher at the Food Chemistry and Food Development Unit at the Department of Life Technologies at University of Turku. His research experience is based on the analysis of volatile and aroma-related compounds applied to a wide range of food-related samples and the development of more efficient and green extraction techniques. In this regard, he has been involved in several national and internationally funded research projects.