Federico Gómez Galindo is Professor of Food Engineering at Lund University, Sweden. His research centers on electroporation-based technologies and other innovative food processing methods to enhance food quality, sustainability, and plant-based food production. Over the past two decades he has advanced the understanding of reversible electroporation in plant tissues and translated this knowledge into practical applications for drying, freezing, postharvest preservation, and food process design. His work led to patented pulsed electric field technology and the co-founding of OptiCept Technologies AB, and he served as Officer for Food Applications of the International Society for Electroporation-Based Technologies and Treatments (2020–2024).
