**About the Editor**

**Lillian Barros** is an assistant researcher at the Centro de Investigac¸ao de Montanha (CIMO), ˜ Instituto Politecnico de Braganc ´ ¸a and vice-coordinator of CIMO. She obtained her degree in biotechnology engineering (2002) from the Institute Polytechnic of Braganc¸a, and obtained her Ph.D. "Doctor Europeus" in pharmacy (nutrition and bromatology) at the University of Salamanca (2008). She has published more than 448 indexed papers, within the highest impact factor journals in the fields of food science and technology and has an h-index of 54. She has edited several books, written book chapters, registered national and international patents, and is the principal investigator of several national and international research projects. Her scientific work has received interest and has led to the supervision of several post-doc, Ph.D., master, and bachelor students. Her scientific production has been relevant and has reached top positions in the world rankings (Highly Cited Researcher in 2016, 2017, and 2018, Clarivate) and has received awards from several different organizations. She is an associate editor of *Food & Function*, is a currently an active Editorial Board Member for several journals (Elsevier, MDPI, Hindawy, and Bentham Science), and has open Special Issues in these journals. Her research targets are mainly the identification, separation, and recovery of functional molecules from different natural products, as well as their implementation as ingredients and bioactive compounds in food, with the ultimate goal of extracting high-added-value molecules for reuse in the food chain (from agriculture to the consumer).
