Salvador Enrique Maestre Pérez has a Ph.D. in Chemical Sciences after completing the Food Sciences Doctorate program of the Sciences Faculty. Currently works as a professor of Food Science and Analysis in the Department of Analytical Chemistry, Nutrition and Bromatology at the University of Alicante. He also belongs to the Food Analysis, Culinary Chemistry and Nutrition research group at the same university, where he has been working as a researcher for more than ten years. The lines of research in which she has participated are: the characterization and development of sample introduction systems for elemental analysis using spectrometric analysis techniques that use Inductively Coupled Plasma; the analysis of the fat fraction of foods such as almonds and peanuts; and the use of ultraviolet radiation as a tool to increase the shelf life of food products.