Dr. Arturo B. Soro is Assistant Professor in Food Technology at the Universitat Autònoma de Barcelona under the prestigious Serra Húnter programme. He graduated in Food Science and Technology (2017) and completed a Master's Degree in Food Safety, Quality and Technology (2018) at the University of Zaragoza. He was a predoctoral researcher at Teagasc Food Research Centre and University College Dublin (2023), where he earned a doctorate in Veterinary Public Health with a thesis on new technologies to control pathogens in chicken meat. In addition, he worked as an independent researcher at Sciensano (Institute of Public Health of Belgium; 2023–2024) and postdoctoral researcher at the University of Barcelona (2024–2025) within the “Maria de Maetzu” program. Moreover, he conducted research stays with international competitive funding in Belgium (Sciensano, 2022) and Austria (FFoQSI and University of Applied Sciences, 2024). Currently, his research focuses on innovative non-thermal technologies and their application to the food industry with the aim of improving the safety, conservation, quality and sustainability of food. He is author of more than 20 scientific articles, reviews and book chapters in high-impact journals and publishers, with recognition in international conferences. He has supervised undergraduate, master's and doctoral students, and collaborates in public and private projects on food safety and emerging technologies. Its international and collaborative experience connects academia, industry and public health with the aim of promoting safer, more sustainable and functional food.