**About the Editors**

**Vibeke Orlien** (Associate Professor) holds an MSc in Chemistry and Mathematics (1997) from Roskilde University and a PhD in Food Chemistry (2003) from the Department of Food Science of the Royal Veterinary and Agricultural University. In 2007, the Royal Veterinary and Agricultural University merged with the University of Copenhagen. Prof. Orlien was Head of the Food Chemistry section in the Department of Food Science (2010–2016). In 2016, the department reorganized, and she is currently Deputy Head of Section and Deputy Manager of the Food Design and Consumer Behavior section. Prof. Orlien has a wide range of experience in management and coordination of research projects, both basic science and application-oriented projects with industry, including supervision of postdocs and PhD students. Her research areas are thermodynamics in food chemistry, non-thermal processing technologies, and protein modification. She has particular research interest in process–property–structure interactions in food materials and food systems from molecular size to macroscopic levels based on molecular and mechanistic understanding. Her work also focuses on practical functional food design, covering the coupling between food process methods and technologies and food chemistry. She has more than 60 peer-reviewed publications (h-index: 24 Web of Science/26 Scopus).

**Tomas Bolumar** (Research Scientist) holds a BSc in Food Science and Technology (1998) from the University of Valencia and a PhD in Meat Biochemistry (2004) from the Institute of Agrochemistry and Food Technology of the Spanish High Scientific Research Council (IATA-CSIC). He is currently Head of the Meat Technology section at the Max Rubner Institute (Germany). He has a background in biochemistry and processing of fresh and further-processed meats, with more than 20 years' experience in the transformative unit operations along the entire post-harvest value chain of meat (from abattoir to consumer). After his PhD, Dr. Bolumar worked in industrial R&D. Later on, he gained extensive international experience by working in basic and applied science with different companies at leading research centers such as the University of Copenhagen (Denmark), the German Institute of Food Technology (DIL, Germany) and the Commonwealth for Scientific and Industrial Research Organization (CSIRO, Australia). In the last decade, he has carried out research in collaborative interdisciplinary scenarios at the interfaces of meat quality and advanced food processing methods, pioneering the progress of disruptive technologies in meat processing such as shockwave, high pressure processing, pulsed electric fields and cutting-edge automation systems. Some of his research outcomes have been condensed in review articles among his > 50 publications (h-index=19). His R&D activities cover the impact of emerging processing methods on intrinsic biochemical and physical properties of meat products, also considering the relationship of these processing methods with prime safety and quality attributes. His goal is to optimize meat processing to better fit the needs of industry and society and further the development of meat products with enhanced nutritional profiles.
