**About the Editor**

**H.P. Vasantha Rupasinghe**, Professor and Killam Chair in Functional Foods & Nutraceuticals.

Dr. Rupasinghe is a Full Professor and Killam Chair in Functional Foods & Nutraceuticals at the Department of Plant, Food, and Environmental Sciences of Dalhousie University, Nova Scotia, Canada. He obtained his Bachelor's degree from Sri Lanka and moved to Iowa State University, USA, as a Fulbright Scholar to complete his M.Sc. in Biochemistry. He received his Ph.D. from the University of Guelph, Ontario, Canada. Dr. Rupasinghe's research interests include understanding the health benefits of plant-food flavonoids, as well as exploring novel value-added opportunities for primary agricultural products, especially cool-climate fruits. He has published 197 peer-reviewed articles (author h-index 53 and total citations over 9000), 22 book chapters, and over 250 conference abstracts, and has delivered over 75 invited talks. His contributions were recognized with the Fellow Award of the Canadian Institute of Food Science and Technology (CIFST).
