**About the Editor**

**Paulo Eduardo Sichetti Munekata** (Ph.D.) is a postdoctoral researcher at the *Centro Tecnol´ogico de la Carne de Galicia*, Ourense, Spain. He obtained his Ph.D. degree in Science of Food Engineering (University of Sao Paulo/Brazil) in 2016. His main areas of interest are centered in Food Science and ˜ Technology: Meat Science, Meat Processing, and Development of Healthier and Functional Foods. He is editorial board member in the journals *Foods, Antioxidants, and Frontiers in Animal Science*. He has published more than 200 scientific publications in peer-reviewed international journals, book chapters, and communications in national and international congresses. He also co-edited 5 books for international publishers and has h-index 29 in Scopus.
