An Interview with Dr. Blanca Hernandez-Ledesma
Recent Progress in Nutrition Editorial Office 
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LIDSEN Publishing Inc., 2000 Auburn Drive, One Chagrin Highlands, Suite 200, Beachwood, OH, USA
Received: October 08, 2025 | Accepted: October 08, 2025 | Published: October 09, 2025
Recent Progress in Nutrition 2025, Volume 5, Issue 4, doi:10.21926/rpn.2504022
Recommended citation: Recent Progress in Nutrition Editorial Office. An Interview with Dr. Blanca Hernandez-Ledesma. Recent Progress in Nutrition 2025; 5(4): 022; doi:10.21926/rpn.2504022.
© 2025 by the authors. This is an open access article distributed under the conditions of the Creative Commons by Attribution License, which permits unrestricted use, distribution, and reproduction in any medium or format, provided the original work is correctly cited.
Dr. Blanca Hernandez-Ledesma
1. Could You Please Tell Us Your Scientific Background and Main Research Area?
I obtained a BSc (1998) in Pharmacy at the Complutense University of Madrid. I defended my PhD thesis in 2002 at the same University. My scientific career has been developed at the Institute of Industrial Fermentations (IFI, CSIC, Spain, 1999-2006), the University of California, Berkeley (USA, 2007-2009), and the Institute of Food Science Research (CIAL, CSIC-UAM, Spain, 2010-current). Currently, I am a Tenured Scientist at the CIAL and leader of the Group of Development and Innovation in Alternative Proteins (INNOVAPROT).
I have always been fascinated by the connection between food and health, particularly the role of bioactive compounds. My research began with studying bioactive peptides from milk and vegetable proteins. Today, I lead a research Group focused on a new challenge: discovering and valorizing new and sustainable ingredients from underutilized sources, including plants, microalgae, and insects. Within my research group, we utilize environmentally friendly extraction techniques to isolate, identify, and characterize bioactive compounds. This work provides the foundational knowledge for developing functional foods and ingredients designed to promote health and prevent chronic diseases linked to oxidative stress, inflammation, and metabolic disorders.
2. What Got You Interested in Your Current Research Area in the First Place?
My doctoral research proved foundational, as my initial experiments launched the group's first research line dedicated to bioactive peptides from food sources. In 1999, the diet-health connection was far less established than it is today; the novel idea of discovering health-promoting compounds in food captivated me and drove my work. I pioneered the identification of antihypertensive and antioxidant peptides derived from milk proteins, research that elevated the group to national and international recognition.
This expertise led to a Marie Curie International Fellowship, which I pursued in the USA, investigating a soybean-derived peptide with anticancer properties. The experience and knowledge I gained abroad were instrumental. Upon returning to Spain, I was equipped with the maturity and skills necessary to establish my own research group and mentor students in the fascinating field of food-derived bioactive compounds.
3. Where Do You Get the Latest News about Your Research Area, or Where Do You Take Inspiration From?
I find inspiration and generate new ideas primarily through deep engagement with the scientific literature in my field. Furthermore, I am a strong advocate for multidisciplinary collaboration, which I believe is essential for meaningful scientific advancement. This philosophy is captured by a maxim that has long guided my career: “If you want to go fast, go alone. If you want to go far, go together.”
4. Do You Also Offer Training and/or Further Education in Your Area?
I find mentoring the next generation of scientists to be both challenging and deeply rewarding. I currently supervise five PhD students, collaborating with colleagues at my institute and international partners. Our group is always open to hosting undergraduate and Master's students, as well as visiting researchers. We provide comprehensive training in our specialized techniques for extracting, characterizing, and evaluating the bioactivity, bioavailability, and mechanisms of action of food-derived compounds.
5. What Valuable Suggestions or Experiences Would You Like to Share with Young Scholars Regarding How to Be a Professional Researcher?
Being a professional researcher, especially in Spain, involves walking a long and complicated path. Firstly, because science doesn't always prove what one hypothesizes. Furthermore, achieving enough stability to be able to conduct science in the way one desires is even more challenging and, at times, frustrating. But one must enjoy the moments of joy and success and learn from those moments of unease and frustration.
6. What Is Your Long-Term Research Goal?
My current research is focused on demonstrating the value of novel sources, such as microalgae, for their dual nutritional and health-promoting properties. The evidence generated by our studies will help facilitate the approval of these species by government institutions as food or ingredients. This will allow microalgae to be incorporated into diets, supporting healthier and more sustainable nutrition for an increasingly large and demanding population.
7. What Attracts You to Join the Editorial Board of Recent Progress in Nutrition?
I joined the Editorial Board of Recent Progress in Nutrition in 2021. I view this role as an excellent opportunity to contribute to a journal that aligns with my scientific values. As a fully open-access journal, it ensures that the latest advancements and research on the critical relationships between food, nutrition, and health are accessible to all researchers, regardless of their institution's resources. This democratization of knowledge is essential for fostering global collaboration and accelerating scientific progress.
