Alejandro Cifuentes

Dr. Alejandro Cifuentes (picture) is a Full Research Professor at the Institute of Food Science Research (CIAL), belonging to the National Research Council of Spain (CSIC), Madrid, Spain and head of the Laboratory of Foodomics. He has defined for the first time in a SCI journal the new discipline of Foodomics (see J. Chromatogr. A 1216 (2009) 7109, Electrophoresis 31 (2010) 205 and/or Mass Spec. Rev. 31 (2012) 49-69).
He has been Founding Director of the Institute of Food Science Research (CIAL) and Deputy Director of Institute of Industrial Fermentations (CSIC) during the period 2007-2010. He is Scientific Director of the Platform of Metabolomics at CIAL belonging to the Excelence Campus CEI-UAM+CSIC.
He is Editor of Electrophoresis and TrAC-Trends in Analytical Chemistry and member of the Editorial Boards of other 17 international journals including Journal of Chromatography A, Journal of Separation Science, Food Analytical Methods, International Journal of Molecular Sciences, Journal of Pharmaceutical Analysis, Heliyon, etc.
He is author in over 270 SCI papers (http://scholar.google.es/citations?user=CqRKG_0AAAAJ and http://www.scopus.com/authid/detail.url?authorId=7006442035), 30 books and book chapters and 9 patents. Dr. Cifuentes has participated in 50 different R+D projects (supported by regional, national and international public institutions and companies) acting as Principal Researcher in 26 of them. Alejandro holds different national and international awards.

During his career, Dr. Cifuentes has been responsible for training more than 40 people including doctoral and postdoctoral students, M.Sc. students and technicians from Spain and abroad. He has also participated as invited lecturer in more than 200 symposia arranged by different national and international institutions from Asia, Europe, America, Africa and Oceania.

His running research lines include:
-Foodomics: developing new -omics- approaches in Food Science related to diet, colon cancer and Alzheimer.
-Detection of genetically modified organisms (GMOs, transgenic foods) and food pathogens using PCR techniques combined with capillary gel electrophoresis-laser induced fluorescence.
-Capillary electrophoresis and capillary electrophoresis-mass spectrometry applied for food quality and food safety.
-Chiral molecules as food-quality markers analyzed by capillary electrophoresis.
-Characterization of functional ingredients from natural sources (plants, alga and microalga) by capillary electrophoretic (CE) and chromatographic techniques (HPLC, GC and MS) as well as by in vitro assays.