M.A. Prieto received his PhD in Food Science Technology from the Institute of Marine Research (IIM-CSIC), Spain, in 2014. He is currently a Post Doctoral Researcher at the University of Vigo. He has addressed several research topics across different fields, but always kept Food Science as his major research area. He has contributed to the optimization, implementation, and development of various extraction and analytical techniques for different natural molecules and their bioactivity evaluation. His research interests mainly include food chemistry, food technology, bioactive compounds, analytical chemistry, natural food products, valorization of food by-products, bioinformatics, and chemical engineering.