Dr. Miguel Herrero is a tenured researcher at the Institute of Food Science Research (CIAL), belonging to the Spanish Council for Scientific Research (CSIC), where he was Deputy Director from 2019 to 2021. 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.

Dr. Herrero has contributed to funding acquisition and the development of several research projects as PI and has supervised numerous early-stage researchers. His main research interests are aimed to the study and characterization of new functional ingredients including the development of new advanced extraction processes 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.