Short Bio:

Luis Ángel Rodríguez Lumbreras, PhD, earned his Licentiate degree in Biochemistry from the University of Seville in 2013 and a Master’s in Bioinformatics for Health Sciences from Pompeu Fabra University in 2015. He began his research career at the Department of Biochemistry and Molecular Biology at the University of Seville, focusing on the biochemical and biological properties of soil. He later joined the Barcelona Supercomputing Center (BSC) as a research student, where he specialized in protein modeling and the development of computational tools for predicting protein–protein and protein–DNA interactions, contributing to the development of pyDockDNA.

From 2019 to 2025, he was part of the Institute of Grapevine and Wine Sciences (ICVV), where he completed his PhD in Biomedicine (specializing in Bioinformatics) at the University of Barcelona in 2023 and subsequently worked as a postdoctoral researcher in the group led by Juan Fernández-Recio. His research focused on structural bioinformatics and molecular modeling of protein complexes using artificial intelligence methods, with applications in health and viticulture biotechnology. He has participated in international initiatives such as CAPRI and CASP, and has published multiple articles in leading scientific journals. He is also the recipient of the BBVA-SEBBM Young Investigator Award and has contributed to the organization of scientific and educational events in bioinformatics. In 2025, he joined the Food Science Research Institute (CIAL), where he is in charge of establishing and leading the center’s new bioinformatics service.