Diego Ballesteros Vivas holds a degree in Chemistry, as well as an MSc and a DrSc in Chemical Sciences. He is currently a professor in the Department of Nutrition and Biochemistry at the Pontificia Universidad Javeriana. In recent years, his work has focused on the valorization and sustainable use of agri-food waste. To this end, he has directed his efforts toward obtaining and performing the chemical and functional characterization of extracts and fractions rich in bioactive compounds using foodomics approaches. In these strategies, he has contributed to the development of green extraction methodologies and has employed advanced separation and characterization techniques, such as liquid and gas chromatography coupled with high-resolution mass spectrometry, both for obtaining phytochemical profiles and for elucidating the molecular mechanisms by which extracts and their compounds exert their bioactivity. He has authored more than 20 publications in the field, including research articles, review papers, and book chapters. He has also supervised doctoral, master's, and undergraduate students.