**About the Editors**

#### **Ant ´onio Raposo**

Antonio Raposo is Assistant Professor at Lus ´ ofona University and he is an Integrated Member ´ of CBIOS.

He graduated in Nutritional Sciences from Egas Moniz Higher Institute of Health Science, Portugal, in 2009, and obtained his Ph.D. with European Mention in Animal Health and Food Safety from the University of Las Palmas de Gran Canaria, Spain, 2013.

His main research interests are Studies on the utilization of *Catostylus tagi* jellyfish in health sciences, particularly as a food ingredient, food habits, food safety evaluation, food innovation, natural food products, food security, and sustainability.

He is a member of the editorial board of relevant international peer-reviewed journals in his research field. He has published more than 55 papers in indexed JCR journals, as well as scientific book chapters, a patent model, and co-authored a book in English with a special focus on Nutrition, Food Security, and Food Safety Sciences. He has been acting as Guest Editor of several Special Issues published in high-impact JCR journals. He has collaborated as a Visiting Professor at Portuguese, Spanish, Chilean, and Vietnamese Universities.

#### **Fernando Ramos**

Fernando Ramos is an Associate Professor with tenure and Dean of the Faculty of Pharmacy of the University of Coimbra. He is Senior Research of REQUIMTE/LAQV. He collaborates with EFSA, being a member of the Scientific Panel on Additives and Products or Substances used in Animal Feed (FEEDAP). He is the Vice-Chair of the Scientific Committee of the Portuguese Food and Economic Safety Authority (ASAE). He has published more than 150 papers in indexed JCR journals, namely in developing analytical methodologies for determining drug residues in food and in feed. He has written 22 book chapters and edited four books, two in Portugal and two in the USA. In addition, he is on the Roster of JECFA (Joint FAO/WHO Expert Committee on Food Additives) related to the safety of drug residues in foods.

#### **Dele Raheem**

Dele Raheem is Associate Professor (Docent) in Food Microbiology, University of Helsinki, Finland. He holds a Doctor of Food Sciences from the University of Helsinki, Finland; he is also an Adjunct Professor of Food Microbiology. Dele's research interest is in food bioprocessing, preservation, and crosscutting issues related to food security. He has gained extensive research and industrial experience in the past three decades. He also obtained a Master's degree in education from the University of Greenwich, London, UK. He has co-authored and published one book, eight book chapters, and 30 articles in peer-reviewed journals. He is a reviewer and member of the editorial board for many international journals. He is a professional member of the Finnish Association of Academic Agronomists and the Food Climate Research Network based in Oxford, UK. Currently, he is affiliated with the Northern Institute for Environmental and Minority Law, Arctic Centre at the University of Lapland as a Senior researcher.

#### **Ariana Saraiva**

Ariana Saraiva is a Ph.D. student at the University Institute of Animal Health and Food Safety, University of Las Palmas de Gran Canaria.

She graduated in Nutritional Sciences from Instituto Superior de Ciencias da Sa ˆ ude Egas Moniz, ´ Portugal, and obtained her Master's degree in Food Safety from the University of Coimbra, Portugal.

Her main research interests are food safety evaluation, food innovation, and natural food products.

She has published more than 15 papers in indexed JCR journals and co-authored a book with Professor Antonio Raposo in English. She has been acting as Guest Editor of Special Issues published ´ in the International Journal of Environmental Research and Public Health.

#### **Conrado Javier Carrascosa Iruzubieta**

Conrado Carrascosa Iruzubieta is an Associate Professor with tenure of the Faculty of Veterinary Faculty of the Las Palmas University, Spain. He is a Veterinary graduate (Las Palmas University) and Food Science Technology graduate (Universidad Politecnica de Valencia). He has worked for 17 years ´ as a technician at Proquimia Company (Cleaning and disinfection products). His field of expertise is at Pseudomonas fluorescens in foods, cleaning and disinfection in the food industry, and biofilm. He has published more than 42 papers in indexed JCR journals. He has written four book chapters. In addition, he has realized his stay in the Microbiology at Interfaces Laboratory in the Faculty of Science and Engineering, Manchester Metropolitan University, Manchester Metropolitan University, UK.
