**About the Editors**

## **Valeria Rizzo**

Valeria Rizzo received her Ph.D. in Food Science and Technology (2008), and she is a Food Technologist.

Her professional skills and scientific research activity cover different fields of the food technologies, from chemical and qualitative analysis of nutritional compounds to food processing, from packaging systems to the overall quality and safety of food products. She worked in different research centers at University, CRA (Council for Agricultural Research) and CNR (National Research Council of Italy).

In the academic years 2017/19, she carried out teaching activity in the master degree course in Food Science and Technology in the University of Catania.

Her research activity has produced more than 50 publications on qualified national and international journals and on congress proceedings. Her interest in food research is a natural attitude that she expressed in scientific reading and writing activities; she is a referee for various international scientific journals.

#### **Giuseppe Muratore**

Giuseppe Muratore is associate professor in 07/F1 Food Science and Technology, in the AGR/15 sector–Food Science and Technologies, at the Department Di3A–Section of Food Technologies, University of Catania since 2015. Since the academic year 1997/98, he has carried out an intense teaching activity; as teacher of "Food Packaging" in the master degree course in Food Science and Technology (LM70) and "Process and Sensory Evaluation of Food" in the degree course in Food Science and Technology (L26). From 2016 to 2020, he was the President of the Food Science and Technology course (L26).

His professional skills and scientific research activities cover different areas of food technology with particular reference to food processing, packaging systems and their influence on the quality of food products, he is the author of over 200 scientific publications.

He is a member of Collegio docenti of International postgraduates PhD course in "Agricultural, Food and Environmental Science", and of several associations.
