Dr. Miguel Ángel Prieto Lage (author name M.A. Prieto) has addressed several research topics across different fields, but always keeping Food Science as his major research area. He has strongly contributed to the optimization, implementation, and development of various extraction and analytical techniques for different natural molecules, and to their bioactivity evaluation. Likewise, one of the main focuses of the applicant is to screen, identify and exploit agro-industrial by-products and under-exploited natural matrices as sources of compounds with potential biological activities. His research line can be summarized in two main research sublines: 1. Food Chemistry and Food Technology, in which he has acquired broad expertise on 1.a) characterization of bioactive compounds in food and biological samples by advanced analytical techniques; 1.b) development of new natural food products enriched with bioactive compounds obtained from natural sources by emergent technologies and green sustainable processes. 2. Bioinformatics and Chemical Engineering, focusing on the mathematical modelling of complex biological responses for 2.a) assays, procedures, protocols, or revision of old systematic methods to improve the production, reproducibility, and assessment criteria; 2.b) to develop global solutions for an efficient description of biological processes. Key facts of M.A. Prieto career are shown below: 1) To date the researcher has published 200 peer-reviewed articles in journals indexed in the Web of Science (Researcher ID G-4516-2011), with a 48 h-index with over 7,000 citations (SCOPUS ID 35937495700). The researcher accounts 10 peer-reviewed scientific documents in process for publication. 2) The applicant has strongly collaborated in 29 research projects (11 international, 6 European, 6 national, 4 regional and 6 company contracts). Out of these 29 projects, the applicant is Team Member of 19, Work Package Leader of 2, and PI of one regional project and co-PI of 3 projects in collaboration with companies. The accumulated funding of these projects amounts to over 2,500,000 €. 3) Among 200 peer-reviewed articles, 160 peer-reviewed publications in High Impact Factor (IF) SCI-journals belong to the first quartile (Q1) such as: Trends Food. Sci. Technol. (IF>16, 4 documents), Crit. Rev. Food Sci. Nut. (IF>11, 8), Food Chem. (IF>9, 18), Food Res. Int. (IF>8, 14), Sep. Purif. Technol. (IF>11, 3) or J. Agr. Food Chem. (IF>5, 2). 4) The researcher has co-authored 29 book chapters and edited the book “Food Additives”. 5) The published works are distributed in relevant related fields, such as: Food Science and Technology (133); Chemistry (48); Biochemistry (43), Chemical Engineering (22), among others. 6) As proof of the internationalization of the applicant’s career, 138 articles have been published in collaboration with a total of 24 world-wide recognized institutions. 7) Additionally, he is guest editor of 9 journals, including Food Chemistry and has organized 14 Special Issues since 2018. Finally, the applicant has reviewed more than 480 publications and has participated as editor in more than 60 articles, as verified by Web of Science (G-4516-2011). 8) The researcher is a member of the editorial board of different international SCI-journals (JCR), including Food Chemistry Advances, Antioxidants, etc. 9) Since 2019, the researcher has started his own research group at the University of Vigo. To date, the applicant is supervising 12 PhD students (7 as main supervisor and 5 as co-supervisor. The applicant has supported 5 post-Doctoral researchers through open calls at national and international fellowships.