Dr. Diego L. García-González has worked at Instituto de la Grasa (CSIC) since 2000. His research area focused on sensory food quality and authentication, with particular attention to emerging techniques. Thus, his expertise covers areas as spectral properties of foods (FTIR, fluorescence spectroscopy, etc.), food quality and safety of edible oils, and the relationship of sensory attributes and flavour compounds. He has also developed studies to design new strategies in freshness control and stability measurements of foods through the food chain. He is an active partner in European projects and international actions.