**About the Editors**

**Raffaella Boggia** is an Associate Professor of Food Chemistry at the Department of Pharmacy of the University of Genoa (IT). She graduated with honors in Pharmaceutical Chemistry and Technology (University of Genoa) and in Pharmacy (University of Rome "La Sapienza"). She holds a Ph.D. in Pharmaceutical Sciences. During her post-doctoral studies, she spent periods at the Laboratory of Molecular Biophysics (Oxford University, UK) and at the Laboratory of Drug Design of Tecnofarmaci SCpA (Pomezia-Rome, Italy). Her research has focused on the formulation of nutraceutical ingredients by eco-sustainable techniques, starting from agro-industrial by-products and waste; untargeted spectroscopic fingerprints to assess food authenticity; applied chemometrics; and molecular modeling. She is the author of over 130 original publications and has participated in national and European research projects, including as a P.I.

**Paola Zunin** is an Associate Professor of Food Chemistry at the Department of Pharmacy of the University of Genoa (IT). In 1981, she graduated in Medicinal Chemistry and Pharmaceutical Technologies at the University of Genoa, and in 1982, she also graduated in Pharmacy at the same university. She has almost 40 years of experience in the field of food chemistry. Her research interests have been mainly focused on lipids in foods, with emphasis on the chemical composition of virgin olive oils and other vegetable oils, on the development of analytical methods for the assessment of their quality and authenticity, on cholesterol and phytosterol oxidation in food and dietetic products, and on the characterization of food from specific geographical areas by applying multivariate statistical methods to the results obtained by classical and innovative analytical methods. Her latest research activities are focused on the application of green extraction methods for the extraction of health-promoting molecules from agri-food wastes and on the application of innovative production technologies for the quality improvement of different foodstuffs and for the production of functional foods.

**Federica Turrini** is a Researcher at the Department of Pharmacy of the University of Genoa. Her research interests are in the fields of eco-compatible extractive technologies that have a low environmental impact and adhere to the principles of green chemistry and green extraction; application of environmentally friendly technologies assisted with ultrasounds and microwaves for the treatment of different food matrices and agri-food production waste; valorization of waste from different food processing chains for the further formulation of new potential nutraceutical and/or cosmeceutical ingredients; chemical-bromatological characterization and assessment of the authenticity of different food matrices by untargeted spectroscopic analytical technologies coupled with chemometric techniques and targeted chromatographic characterization; and formulation of new enriched and/or functional food and food dietary supplements through innovative technological treatments. In these fields of study, she is the author of scientific publications in national and international journals, and she has participated in national and EU research projects.
