Dr. Tolulope Joshua Ashaolu (BSc, MSc, PhD, Postdoc) has a special interest in food-derived bioactive peptides. To date, he has authored five books/book chapters and more than 150 papers of which 70 are published in Web of Science/SCI/SCIE/SCOPUS journals. As a Guest Editor at Frontiers in Nutrition in 2021; a current editorial member of, and reviewer for Elsevier's Food Research International and other prestigious journals; the author of Wiley's topmost-read article in 2019 & 2021; the Think-Tank of the 1st Prize Winner team of Financial Times (FTxSDGs) December 2021 Challenge; a visiting Professor at the Albert Kázmér Institute of Agriculture and Food Sciences, SZE, GyÅr, Hungary; and a lecturer/researcher at Duy Tan University, Da Nang, Viet Nam, he has more than a decade of research and teaching experience across all education levels in six (6) countries with experience on edge-cutting techniques of protein characterization and production of bioactive peptides. Dr. Samuel Fernández-Tomé (BSc, MSc, PhD, Postdoc, Assistant Professor) PhD fellowship at the Institute of Food Science Research (CIAL, CSIS, UAM) focused on the gastrointestinal digestion of food proteins, dietary bioactive peptides and their effects on the digestive health (2012-2016). PhD internships (ICTAN-CSIC, URJC, IdiPAZ, and EEZ-CSIC from Spain; and University of Massachusetts, Amherst, from USA), and international PhD network on food digestion (Infogest COST Action, Hungary). Postdoctoral stage at the Health Research Institute of Hospital University La Princesa in the Inflammatory Bowel Disease Unit (Sara Borrell postdoctoral fellowship, ISCIII, 2017-2021).

Current position (from November 2021): Assistant Professor, Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain. Main research work summarized: Open Researcher and Contributor ID (ORCID): 0000-0002-6893-4833. Dr. Diego A. Luna-Vital, Assistant Professor at Tecnológico de Monterrey, obtained his PhD from University of Querétaro in Food Science, Mexico, with postdoctoral experience at University of Illinois Urbana-Champaign. His research lines include the study of food proteins and natural pigments, particularly with a scope of extraction, characterization, and evaluation of technological and biological functionality. Dr. Luna has coauthored more than 50 indexed papers in Q1 journals in food science and nutrition with an H-index: 23.

Guest editor at Pharmaceuticals and Foods, and reviewer at multiple prestigious journals related to food science. Leader of the INNOPROT network, including 60 researchers from 10 universities in 6 different Ibero-American countries, and devoted to the integral study of natural proteins in foods. Recipient of the 2021 National Award in Food Science, Mexico. Dr. Luna participates in teaching of undergraduate and graduate students, and mentor of graduate students in biotechnology.