Dr. Antonio Pérez-Gálvez is a researcher and head of the Department of Food Phytochemistry Department, Instituto de la Grasa, Spain. He specializes in pigment chemistry and biochemistry. His research is focused on food, functional ingredients, and health with special emphasis on carotenoids. Belén Lerma-Berlanga graduated in Chemistry in 2016 at the University of Valencia (UV), obtaining the Extraordinary Degree Award. In 2017, she started her Ph.D. studies at Instituto de Ciencia Molecular (ICMol) under the supervision of Dr. Carlos Martí Gastaldo and Dr. Natalia Muñoz Padial with a FPU grant from the Spanish government. During this period her work was focused on the design and synthesis of metal-organic frameworks (MOFs) based on group IV metals, and the study of their applications in photocatalysis and gas separation. In 2022, Belén completed her Ph.D. with CUM LAUDE qualification and international mention, along with the Best Thesis in Chemistry award from the UV. Later, she joined the Antonio Leyva Pérez´s group at the Institute of Chemical Technology (ITQ-CSIC) as a postdoctoral researcher with a Juan de la Cierva grant from Spanish government. Her role is to study catalytic processes in industrial valued reactions.