Dr. Angel Gil-Izquierdo has completed his PhD from the University of Murcia (Spain)
and the Spanish National Research Council (CSIC) and post-doctoral studies from
the Institut National de la Recherche Agronomique (INRA-Clermont-Ferrand-Theix,
France). Now, he is the tenured research scientist at CEBAS-CSIC (Spanish
National Research Council), working in human and clinical nutrition, food
science and technology, oxidative stress, metabolomics, and new markers for the
detection of human pathologies. He has led projects from national and
international organizations, and he has been a member of the Experts Committee
at the European Food Safety Authority (EFSA). To date, he has published 208 papers in reputed journals in the Science Citation Index (SCI). His main lines of research are related to the effect of plant bioactive compounds on health (polyphenols and lipid-derived compounds). He has been an EFSA expert until
2012 in the working group on risk assessment and an ANSES expert until 2018, within the group for the assessment of substances and processes subject to authorization for human consumption, participating in scientific opinions on new food technology processes, nanomaterials and food contact materials, and
technological ingredients in foods, among other topics. He is currently a member of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) (2021-2026).
