Dr. Miguel Rebollo-Hernanz holds a BSc in Food Science (2015) and a PhD in Food Chemistry (2021) from the Autonomous University of Madrid, as well as an MSc in Novel Foods (2016) and an MSc in Genomic and Precision Nutrition (2023). He is currently an Assistant Professor in the Department of Agricultural Chemistry and Food Science. He worked as a Postdoctoral Researcher at the University of Illinois (2021–2022) and the Autonomous University of Madrid (2022–2023). Dr. Rebollo-Hernanz’s research focuses on sustainable extraction technologies and the biological activity of food by-products. He has participated in numerous high-impact research projects, resulting in over 30 publications in leading academic journals and over 40 presentations (poster and oral) at international conferences. His work has been recognized with several awards, notably the Emerging Leaders in Nutrition Science (2020) and the Talent and Technology (2023) awards. In addition to his research achievements, Dr. Rebollo-Hernanz is an editorial board member for multiple prestigious journals, demonstrating his commitment to advancing the field. His teaching disciplines include food science and nutrition, food composition and properties, and food instrumental and sensory analysis. His research interests include food by-products, antioxidants, nutraceuticals, and biostatistics.