Blanca Hernández-Ledesma
Dr. Hernández-Ledesma is a tenured scientist at the Institute of Food Science Research (CIAL), a joint center of shared ownership between the Higher Council for Scientific Research (CSIC) and the Autonomous University of Madrid (UAM). She developed her distinguished research career in Spain and the United States (University of California, Berkeley). Her current interests are focused on the study of the potential of alternative food sources (vegetables, micro and macroalgae, insects), evaluating the digestibility, bioavailability, and bioactivity of their compounds as the basis for the development of new health-promoting ingredients. She has published more than 100 articles in high-impact scientific journals, 40 book chapters, and several articles in international media. Moreover, she has edited seven books and presented her work at multiple international and national conferences.