Miguel Herrero. PhD in Food Science and Technology from the Autonomous University of Madrid, currently carries out his research activity at the Institute of Food Science Research (CIAL) of the CSIC-UAM as a scientific researcher. He has published numerous scientific articles in international journals, as well as book chapters, and has co-edited a book related to bioactive compounds present in seafood. In What do we know about? he is the author of The algae we eat and The false myths of food. His main scientific interests focus on the study and characterization of new functional ingredients and their relationship with health, including the use of clean extraction technologies and processes and advanced multidimensional analytical techniques. Within this field, he has collaborated in different publicly funded research projects, leading some of them at national and international level. In addition, he has received several awards in recognition of his scientific work.