**Javier Carballo**

Javier Carballo is full professor of food technology at the Faculty of Sciences of the University of Vigo, Spain. He received his BS (1984) and he obtained his PhD (1989) in veterinary medicine from the University of Leon (Spain), both with special end-of-degree awards. Later, he completed a ´ research stage at the Station de Recherches Laitieres, Jouy-en-Josas, France. In the last 25 years, he has ` developed his research activity in the study and improvement of traditional foods. In this scientific field, he published more than 200 research articles in the most reputable international journals and wrote more than 25 book chapters. He was the former president (from 2008 to 2016) of the Food Microbiology Section at the Spanish Society of Microbiology, and he is an associate editor of the journal *Food Microbiology*. He has also acted assiduously as a translator of scientific books to Spanish in the field of food science and technology.
