**About the Editors**

**Antonello Santini**, Ph.D., is a Professor of Food Chemistry and Food Chemistry and Analysis of Food and Nutraceuticals with the Department of Pharmacy and the Department of Agriculture of the University of Napoli Federico II, Napoli, Italy. He is also a Visiting Professor at the Albanian University of Tirana, Albania. He holds a Ph.D. in Chemical Sciences. His research areas of interest are supported by many international collaborations, mainly in the fields of food; food chemistry, nutraceuticals, and functional food; supplements; recovery of natural compounds bioactive using eco-sustainable and environmentally friendly techniques from agro-food by products; nanocompounds; nanonutraceuticals; food risk assessment, safety, and contaminants; mycotoxins and secondary metabolites; food analysis; and chemistry and food education. He is responsible for funded research projects and for general cultural agreements established between the University of Napoli Federico II and many universities worldwide. Through his research activities, he has published more than 200 papers in reputed and peer-reviewed international journals. He is a member of the European Food Safety Authority EFSA, ERWG, Parma, Italy; the Italian Authority for Food Safety (CNSA), Italian Ministry of Health, Rome Italy; the Managing Board, Italian Chemistry Society (SCI) Division of Teaching (DD-SCI), Rome, Italy; and expert member for Chemistry, EurSchool, European Commission, Bruxelles, Belgium.

**Nicola Cicero**is Senior Researcher in Food Chemistry with the Department of Biomedical Sciences, Dental and Morphological and Functional images, section S.A.S.T.A.S., at the University of Messina, Italy. He holds two Ph.D. degrees: Enogastronomical Sciences and Tourism, Territory, and Environment. He is teaching Oil and Wine in Mediterranean Food Habits and Fermentation Biotechnology programs at the University of Messina, Italy. He is an expert in the quality and safety of agro-food products. He has published about 100 publications, all in relevant peer-reviewed internationally reputed journals. His research interests mainly focus on food, their quality assessment and safety including the food and agro-food chain products, contaminants of organic and inorganic origin, and analysis of food matrices. He has a relevant background of participation in international congresses in the food area as chair or organizing and scientific committee member. He is an external evaluator for the assessment of the scientific research activity of the Italian research system and has a wide structured network of international collaboration in the food and environment area of interest. He is a funder member of the scientific and technical committee of the spin-off company named Science4Life srl and is an active consultant in the food industry.
