Miguel Herrero is a Contracted Researcher under the Ramón y Cajal program at the Institute of Food Science Research (CIAL-CSIC) of the Spanish National Research Council, Madrid, Spain. He received his Ph.D. degree in food science and technology at the University Autonoma of Madrid, Spain, in 2006, and he carried out a two-year postdoctoral research stage at the University of Messina, Italy. His main research interests are aimed at 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. He has received several awards and is the coauthor of more than 45 SCI research papers and 14 book chapters. He is a Member of the Spanish Society of Chromatography and Related Techniques.
Biography Updated on 24 August 2012