Dr. Miguel Herrero is a tenured researcher at the Institute of Food Science Research (CIAL-CSIC) of the Spanish National Research Council, in Madrid, Spain. He holds a PhD in Food Science and Technology from the University Autonoma of Madrid (2006) and carried out a two-year postdoctoral research stage at the University of Messina, Italy. His main research interests are aimed to the study and characterization of new functional ingredients including the development of new advanced extraction and analytical methods to obtain and characterize interesting food-related compounds. Particularly, on the development of new methods and applications using comprehensive two-dimensional liquid chromatography (LC x LC) coupled to mass spectrometry. He has received several awards and is co-author of more than 90 SCI research papers and 20 book chapters. He has edited a book on "Bioactive compounds from Marine Foods" (Wiley and Sons, 2013) and has served as Guest Editor for several Special Issues published in SCI journals including "Electrophoresis", "Marine drugs" and "International Journal of Molecular Sciences" as well as for "Current Opinion in Food Science". He is a member of the Spanish Society of Chromatography and Related Techniques (SECyTA) and from the Association of Experts on Compressed Fluids (FLUCOMP). Scopus author ID: 7102420113.