**About the Editors**

**Isabel Sousa** is Associate Professor with Habilitation at the University of Lisbon, graduated in Food Engineering and Ph.D. in Food Science by the University of Nottingham, UK. Head of LEAF research centre. Pioneered the studies on Food Texture and Rheology in Portugal and set up the Food Rheology and Cereal Technology Labs to support research in these areas. Focused in sustainability and efficiency, is involved in projects with the Industry, mainly in boosting Innovation through product development e.g. using functional ingredients, upcycling by-products and underexplored food sources, into vegetable staple foods, with strong impact on consumer's wellbeing. International Expert evaluator (since 2005) for: i) European Commission, namely for the Research Executive Agency (REA) of EC; ii) the Eurostar program of the Eureka Secretariat; and iii) the Innovation Fund Denmark (IFD).

**Anabela Raymundo** is Chemical engineer, MSc in Food Science and Technology and a Ph.D. in Food Engineering. Assistant Professor with Habilitation, integrating the LEAF (Linking Landscape, Environment, Agriculture and Food) research centre. Responsible for the areas of Rheology and Food Texture and Quality Control in Food Engineering Graduation and Master and in the Master of Gastronomic Sciences. Main work focused on the use of poorly exploited food sources (e.g., microalgae biomass and food industry by-products) for the development of high added value products.

**Mar´ıa Dolores Torres** was awarded her Ph.D. in Chemical and Environmental Engineering at the University of Santiago de Compostela. She has a research position at the University of Vigo (Spain), where is working on the integral valorisation of by-products from the agri-food industry and the development of innovative functional gelled foodstuff, mainly directed towards target population groups with special nutritionalrequirements. Currently working on the integral valorisation of brown and red algae using environmental friendly technologies to obtain functional hydrogels and other components of industrial value.
