José S. Câmara is Professor, with Habilitation, in Food Chemistry and Analytical Chemistry at Chemistry Department of University of Madeira (UMa), and Senior Researcher at CQM (Madeira Chemistry Research Center, https://cqm.uma.pt/) research unit. President of the Food Chemistry group of Portuguese Chemical Society (SPQ), member of the Advisory Board of CQM (https://cqm.uma.pt/). He got his degree in Chemistry from University of Coimbra and his PhD degree in Chemistry (specialization in Analytical Chemistry) from UMa in 2004. He published more than 170 papers in international journals with impact factor ((h-index=47; i10:111, >6900 citations; Google Scholar), co-author of 11 book chapters and more than 450 communications in International and National conferences. He is involved in the supervision of PhD and MSc thesis in addition to coordination of National and European projects. His research interests are mainly focused on i) microextraction techniques, development and applications, ii) Foodomics; iii) food molecular markers, v) Food Authenticity, and vi) high resolution separation techniques. Is Associate Editor of Frontiers in Food Science and Technology; Topic Editor of Frontiers in Nutrition; member of the Editorial Board of Molecules, Foods and Beverages (MDPI) and International Journal of Spectroscopy. Hindawi Publishing Corporation. Editor of several Special Issues on different scientific journals. He is a regular referee of several scientific journals, including J. Chromatogr. A, J. Chromatogr. B, Talanta, Food Chem.; J. Food Compos. Anal.; Anal. Chimica Acta, Molecules, Metabolites, among others; (publons.com/a/1206082/).

Included in the list (2019, 2020) of Top 2% highly cited researchers worldwide (Chemistry, Food Science)