Francisco Noe Arroyo-López is a senior researcher and coordinator of the Food Biotechnology Department of Instituto de la Grasa (CSIC, Seville, Spain). He is graduated in biological science by the University of Jaén (Spain, 2001), and received his Ph.D. degree from the University of Seville (Spain) at 2007 year. His expertise focuses on the microbiology of table olives and fermented vegetables, in particular to the study of the favourable effects of yeasts and lactic acid bacteria in the elaboration of this fermented vegetable, the safety and quality of finished products, development of multifunctional staters (technological + probiotic features), and the study of biofilm formation for the production of healthier table olives. His multidisciplinary work encompassed various disciplines such as food microbiology, biotechnology, molecular biology and omics techniques, predictive microbiology, and food safety and quality. He is also teacher in several international masters and courses of table olives sponsored by Universities, CSIC and IOC.