Ricardo has a bachelor’s degree in Chemical Engineering from the Autonomous University of Coahuila (UAdeC), Mexico with a master's certificate of Recognition from University of Minho, Portugal as a MSc. Biological Engineer and a PhD in Biotechnology from Universidade Católia Portuguesa, Portuga. He started his Scientific career at the Food Research Department from the UA de C and he has great expertise in food engineering and technology, food chemistry and biotechnology. Currently, he is working on the development of innovative and sustainable biorefinery processes within the context of zero-waste and circular economy approach for the extraction/identification of functional bioactive compounds (e.g., phenolics, carotenoids, carbohydrates and proteins) with industrial interest from fruit by-products as raw materials for their valorisation and reincorporation into the industrial value chain. Gómez-García R. is (co)author of more than 20 articles in index journals, 10 chapters in books and 2 books editions of international circulation in prestigious publishers (Apple Academic Press (AAP) and Springer). He also serves as a Guest Editor of several special issues in areas related to solid fermentation, green polymers, and food waste valorisation (MDPI) as well as a reviewer for several major journals (ELSEVIER, Springer & MDPI) and he was involved in the submission of two patent applications one European and one national related with bioactive compounds (polyphenols and proteins), bioactivity and extraction. He has participated in more than 30 international congress communications in areas related with Biotechnology, Food Science & Technology and Bioengineering. Also, he has been participating in several national and international entrepreneurship programs in Portugal and from the European Institute of Innovation & Technology (EIT Food)®.