**About the Editors**

**Dorota Zy˙ zelewicz ˙** is the Professor of Lodz University of Technology (TUL). She is the Deputy Director for Education at the Institute of Food Technology and Analysis of TUL and the Team Leader of Starch and Confectionery Technology. She is also the chair and member of many faculty and university commissions, the member of the Committee of Food Sciences and Nutrition of the Polish Academy of Sciences and the expert in the Supreme Technical Organization. She has published scientific articles in peer-reviewed journals, chapters in books, patents and has issued opinions on technology innovation and the implementation of an innovative technology or product. She was the leader, principal investigator or investigator of many scientific projects (grants). Her research interests focus on technology and analysis of food, bioactive components of plant food (e.g. polyphenols, tocopherols, phytosterols, methylxantines, Maillard reaction products, antioxidant activity, isolation and characterization of bioactive compounds, nutraceuticals, stability of food, storage, confectionery technology, cocoa bean, roasting, chocolate, functional food).

**Joanna Oracz** is Assistant Professor in Institute of Food Technology and Analysis at the Faculty of Biotechnology and Food Sciences of Lodz University of Technology. Her research interests focus on the development of new techniques for the isolation, purification, identification and structure characterization of phytochemicals with anti-oxidant, anti-inflammatory and anti-cancer activity, and the impact of processing on the bioactive components especially polyphenols and Maillard reaction products, and functional properties of selected plant materials. She is author or co-author of more than 39 publications in international, peer-reviewed journals in the field of food technology and nutrition.
