**About the Editors**

**Suzana Ferreira-Dias** is Associate Professor with Habilitation at the School of Agriculture (Instituto Superior de Agronomia, ISA) at the University of Lisbon (Universidade de Lisboa, ULisboa), Lisbon, Portugal. Her main research is centered in the fields of Food Engineering and Bioenergy, focused on the technology/biotechnology of oils and fats. She has been working mainly on (i) biocatalysis in non-conventional media to produce structured lipids, emulsifiers and flavors for the food and pharmaceutical industries as well as biodiesel from non-edible oils, (ii) enzyme-catalyzed production of glucose and prebiotics from lignocellulosic materials, (iii) extraction optimization and characterization of vegetable oils and virgin olive oil, (iv) enrichment of edible oils with bioactive compounds, and (v) sensory analysis of foods for quality control or product development.

**Xuebing Xu** is Chief Scientist of Wilmar China/Yihai Kerry. He received his PhD from the Technical University of Denmark. He was earlier Professor in Agro-Biotechnology Science at Aarhus University in Denmark and is currently Adjunct Professor at two universities. His research covers lipid technology, enzyme technology, structured lipids, food functionality, and food safety, among others.

**F ´atima Peres** is Professor at the School of Agriculture (Escola Superior Agraria, ESACB) of ´ the Polytechnic Institute of Castelo Branco (Instituto Politecnico de Castelo Branco, IPCB), Castelo ´ Branco, Portugal and is also Head of the Laboratory Food Technology and Analytical Instrumentation at ESACB. Her main research is centered in olive oil technology and food chemistry and analysis.
