Rubén Domínguez is Superior Technician at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has done Agricultural Technical Engineering, a degree in Food Science and Technology and completed a university master in Food Science and Technology at the University of Vigo. He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2012. He has been a researcher of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During his professional career, he has acquired great skills in food analysis. Among the techniques used, it is worth highlighting the extensive experience in the use of chromatographic and mass spectrometry techniques. In this regard, he had developed and validated analytical methods with HPLC-DAD/FL, LC-MS/MS, GC-FID and GC-MS. He also had a great experience in the use and optimization of microencapsulation techniques for the incorporation of healthy oils and bioactive compounds in several food matrices. Nowadays, his main research lines are: (i) Development of new healthier meat products; (ii) Use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds; (iii) Incorporation of bioactive compounds and development of functional foods; (iv) Use of active packaging to protect foods against oxidative degradation; (v) Evaluation of carcass, meat and meat products quality from different species; (vi) Use of emerging and green technologies for the recovery of biologically active compounds from several plant matrices and by-products; (vii) Application of chromatography and mass spectrometry techniques for food analysis. Regarding his research experience, his main achievements and strengths are: 1. He is Editor of the international scientific journals "Antioxidants", "Foods", "Current Research in Food Science", "Frontiers in Animal Science", "Meat Technology", "Ciência Rural" and "Nutrition, Dietetics and Nutraceuticals". Moreover, he is the guest editor from several Special Issues in international journals. 2. He is an active reviewer of multiple international scientific journals. Participate regularly in the review and evaluation processes of scientific articles and book proposals. 3. He is an Active Evaluator of R&D for Concurso Proyectos de Investigación Aplicada y Desarrollo Tecnológico (FONDECYT). 4. He published more than 170 research papers in well-recognized peer-reviewed international journals (SCI), most of them in the first quartile (more than 90), and 59 communications to congresses, mostly international. His h-index is 33 with a number of cites of 3,700 in Scopus. He has participated in more than 43 projects as research collaborator (1 international (SUDOE), 2 international cooperation, 7 national and 33 regional.). Additionally, he managed two R&D projects (a SUDOE and a H2020). He has edited three international books, and he has contributed to 49 chapters of international and national books. Finally, he has supervised a final year project. 5. He has a strong capacity for teamwork and a growing collection of fruitful national and international collaborations. Nowadays, he is a member of the leading research group of an international network that involves the participation of more than 40 international researchers (HealthyMeat).