Curriculum Vitae
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
125 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 part of the Editorial
Board of Electrophoresis (Wiley), Analytical and Bioanalytical Chemistry
(Springer), Green Analytical Chemistry (Elsevier), and a
member of the International Advisory Board of Separation Science Plus (Wiley).
He is also Associate Editor for Exploration in Foods and Foodomics
(Open Exploration) journal. 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.
