**Ana Herrero Herranz**

Ana M. Herrero has a degree in Chemistry, UCM (Spain). She is currently a scientific researcher at the Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC). Her research focuses on development of healthier meat products with reference to lipid contents and certain bioactive compounds (minerals, fibre, etc.). This research is based on using various reformulation strategies, studies of the relationship between physicochemical and textural properties of these products, and structural changes (using vibrational spectroscopy in situ). She has taken part in national and international projects and projects with private enterprises, acting as principal research. She has published articles in SCI journals (80), scientific outreach journals (19), and several book chapters (14). She has also given courses and seminars and taught at university level (degree and doctorate) and taken part in the direction of doctoral theses and training of students, technical personnel, etc.
