Antonio López-López received his Ph.D. in Chemistry at the University of Seville in 2006, and currently is a tenured scientist at the Instituto de la Grasa (CSIC). He is a specialist in the analysis of compounds related to nutritional value of vegetable products. His research has been focused on fat transformation during table olive processing, the bioavailability of mineral nutrients in table olives, and the relationship between volatile and semivolatile compounds and flavor of the table olives. He has been supervisor of 2 PhD Thesis and has published more than 75 scientific contributions in journals and book chapters, as well as 3 patents. He is also professor in the Masters "Science and technology of fermented oils and beverages" and "Master in olive growing and oil technology" offered by the University Pablo de Olavide (UPO) and the University of Cordoba (UCO).