**About the Editors**

**Beatriz Gandul-Rojas** (Dr.) graduated in Chemistry from Seville Univ., and did her Ph. D thesis in the Chemistry and Biochemistry Pigments Group at the Instituto de la Grasa (IG) of the Spanish National Research Council (CSIC). She was a Postdoctoral Fellow in the private industrial sector and, since 1996, she is a Senior Scientist at the IG-CSIC. Her research is part of the axis of food quality and safety, and covers aspects from the suitability of the raw materials and food processing and preservation, to health in relation to its consumption, and focuses on studying (1) modifications of chlorophylls and carotenoids in the processing of green table olives, (2) the pigment composition of virgin olive oil, including quality and authenticity parameters, (3) catabolism of the chloroplastic pigments and enzyme systems involved, and (4) the bioavailability of chlorophyll compounds. She has 58 SCI scientific contributions and 12 book chapters, and she has participated in 44 funded research actions, being leader in 8 projects, 4 private research contracts, and 2 patent license agreements. She has been part of Scientific-Technical Thematic Networks and the Scientific Committee of the International Congress on Pigments in Food. She has been Professor in high specialization courses, doctoral programs, postgraduate Master's degrees, and directed 2 Ph. D theses. She is also the inventor of 4 patents, sells her services to food companies and public control bodies, and generates social value by participating in outreach events.

**Lourdes Gallardo-Guerrero** (Dr.) is a Researcher at Instituto de la Grasa (Food Phytochemistry Department) of the Spanish National Research Council (CSIC) in Seville (Spain). Her main research interests are focused on the study of chlorophyll and carotenoid pigments for determining food quality at the nutritional, sensorial, and authenticity levels. Most of her research has been carried out on olive fruits and their products, table olives, and virgin olive oil, although other foods have also been addressed. Her interests covered by the research work include basic knowledge of the constituents responsible for food color; studies on chlorophyll stability and transformation mechanisms during food processing; enzymes involved in pigment degradation; food color alteration and adulteration; color improvement of green vegetable products in general, and table olives in particular; and bioaccessibility and bioavailability of pigments.
