**About the Editors**

**Marta Mes´ıas** graduated in Pharmacy from the University of Seville (Spain) and graduated in Food Science and Technology from the University of Granada (Spain). She is part of the research team studying chemical modifications in processed foods at the Institute of Food Science, Technology and Nutrition (ICTAN). Particularly, her investigations focus on the Maillard reaction, evaluating the technological, nutritional, and toxicological consequences of the appearance of Maillard reaction products during food processing. She combines her research with dissemination, promoting the transfer of knowledge to society and consumer education in terms of food safety.

**Cristina Delgado-Andrade** is a tenured scientist from the Spanish National Research Council working at the field of Food Science and Health–Diet interactions since 1997. Her major interests are in the exposition to different food processing contaminants and the study of their connection with the progress and development of associated diseases. Thanks to a multidisciplinary training acquired in Spanish and European laboratories, she is currently involved in various scientific projects in collaboration with notable international researchers and institutions. She has also carried out advisory works for the food industry as well as tailored projects according to business necessities.

**Francisco J. Morales** graduated in Biochemistry and Molecular Biology and with a PhD in Food Chemistry from the Autonomous University of Madrid (Spain). He has been a permanent scientific research staff member at the Spanish National Council for Scientific Research (CSIC) since 1998. He is currently a member of the scientific committee of the Spanish Agency for Food Safety at the European Committee for Standardization (CEN), and at the Commission of the Global Area LIFE at CSIC. He is Director of the research team on chemical modifications in processed foods at the Institute of Food Science, Technology and Nutrition (ICTAN). He served as Researcher at the University of Wageningen (NL) for 2 years and, later, Deputy Scientific Director at the Institute of Science and Technology of Food and Nutrition (ICTAN) from 2011 to 2017. His research covers the study of the beneficial/adverse properties of processed foods from a risk/benefit perspective. He coordinates a multidisciplinary team with complementary skill in food chemistry, food technology, nutrition, human health, and social sciences. Particularly, his investigations focus on the Maillard reaction, covering the technological, nutritional, and toxicological repercussion of Maillard reaction products. He has participated and led a large number of regional, national, and European research projects in addition to contracts for development and innovation with the agro-food private sector. He has transferred a patent under international exploitation, and also acts as supervisor of visiting researchers, predoctoral, students, and technicians. He has published more than 150 scientific articles in peer-reviewed international journals (corresponding to a h-index of 41), and 18 book chapters in the field of quality and food safety.

*Editorial*
