PhD in Chemistry and graduate in Biology from the Autonomous University of Madrid. Scientific Researcher of the Spanish National Research Council (CSIC) at the Institute of Food and Nutrition Science and Technology (ICTAN).

His scientific discipline is food chemistry, applied to the study of the modifications and interactions undergone by the constituent parts of foods in processing and their effects on food quality, safety and functionality. in recent years, his research has focused on the development of analytical techniques, the application of strategies for mitigation, bio-accessibility, and dietary exposure to chemical contaminants released during the thermal processing of foods.

He has participated/led 49 regional, national and European projects, 15 development and innovation contracts with the private sector, and has transferred a patent for its international exploitation. He has also published 150 scientific articles in international journals (index h 41), 17 book chapters in the field of food quality and safety and has supervised 2 PhD theses. He has been a researcher at the University of Wageningen (The Netherlands) for 2 years and subsequently, scientific vice-director of the Institute for Food and Nutrition Science and Technology from 2011 to 2017.

Currently, he is a member of the working group of the European Committee for Standardisation on chemical contaminants in processing, and a spokesperson for the Scientific Commission of the VIDA Global Area of the CSIC. Director of the CHEMPROFOOD research group which studies the beneficial/harmful properties of processed foods from a risk/reward perspective.