Dr. Blanca Hernandez-Ledesma is currently working as a Postdoctoral researcher under the Ramón & Cajal Programme at the Institute of Food Science Research (CSIC-UAM) in Spain. She was working (1998 to 2002) at the Institute of Industrial Fermentations (CSIC), earning her Ph.D. in Pharmacy by the Complutense University of Madrid, Spain in 2002. She continue working as postdoctoral fellow at the CSIC until 2007 when she moved to USA for a postdoctoral work at the University of California, Berkeley. In 2010, she went back to Spain to work as postdoctoral researcher under different contracts. Her work has been focused on the biological activities of peptides derived from food sources, evaluating their mechanisms of actions, bioavailability and technological aspects by in vitro experiments, cell culture and animal models.