Celestino Santos-Buelga is Professor of Food Science at the University of Salamanca (Spain) since 2002, and Head of the Polyphenols Research Group (GIP-USAL), acknowledged as a Group of Excellence of "Castilla y León" (GR133). His experience is related to the chemistry of polyphenols, extraction, analysis and characterization, influence on the stability and sensory properties of processed foods, dietary intake and health implications. Current research interests related to the health implications of dietary flavonoids, their bioavailability, metabolism and evaluation of the biological activity and mechanisms in model systems. He has been responsible researcher in 26 competitive projects funded by European and national entities; supervisor of 22 PhD Thesis and 25 Master or DEA Thesis; co-editor in 3 reference books, and co-author of 17 chapters in international books, more than 300 articles in JCR journals and more than 50 full articles in non-refereed publications. He has given 14 invited lectures in International Conferences. He was Associate Editor of the journal Phytochemical Analysis in the period 2005-2016, and associate coordinator in the area of Food Science and Technology at the Spanish Agency for Research Evaluation (ANEP) in the period 2005-2011. He has been awarded the 'María de Maeztu' Prize to the Scientific Excellence (University of Salamanca, Spain) in November 2011, and recognized with the invitation to give the Master lecture entitled 'Del color a la salud' in the solemn ceremony of 'Santo Tomás de Aquino' at the University of Salamanca on January 28, 2016. H-index (February 2023): 77 (Web of Science), 80 (Scopus), 96 (Google Scholar). Further information on scientific publications: ORCID: http://orcid.org/0000-0001-6592-5299.