**About the Editor**

**Ioannis K. Karabagias** (Ptychion of Chemistry, MSc. in Food Science and Technology, Ph.D. in Food Chemistry) is a postdoctoral researcher at the Laboratory of Food Chemistry in the Department of Chemistry at the University of Ioannina. His research interests include food chemistry, food analysis, food authentication, non-thermal methods of food preservation, food microbiology, food technology, natural antioxidants of agricultural products, the nutritional aspects of foods, and fermented foods.
