**About the Editors**

**Cristina Alamprese** (Associate Professor) obtained her M.Sc. in Food Science and Technology and her Ph.D. in Food Biotechnology at the University of Milan (Italy). Since 2016, she has served as an Associate Professor in Food Science and Technology at the Department of Food, Environmental and Nutritional Sciences (DeFENS) of the University of Milan. She has taught different courses in the area of Food Science and Technology since 2006. She is a Principal Investigator and participant in many national and international granted projects. Her research activity mainly covers the optimization of food formulations and processing conditions; the technological, rheological, mechanical, and ultrastructural characterization of foods; the food functionality–structure relationships; the application of NIR and MIR technology in the food sector, especially for food authentication and process control; the modelling of phenomena using Design of Experiments techniques and uni- and multivariate statistical methodologies. She is the author of more than 170 publications in international and national journals as well as in the proceedings of national and international conferences.

**Emma Chiavaro** (Associate Professor) obtained her M.Sc. in Pharmaceutical Chemistry and Technology at the University "LA SAPIENZA" in Rome and her Ph.D. in Animal Food Inspection at the Federico II University of Napoli. Since 2014, she has served as an Associate Professor in Food Science and Technology at the University of Parma, Department of Food and Drug. She has taught several Food Technology courses and acts as a supervisor of several theses for BSc and MSc courses in Food Science and Technology. She is the author of more than 180 publications in international and national peer-reviewed journals, as well as in the proceedings of national and international conferences. She is a participant in and principal investigator of granted national and international research projects. Her research activity covers the applicability of differential scanning calorimetry to the evaluation of the thermal properties of food, particularly extra-virgin olive oil and other vegetable oils. The technology of oils and fats, and the effect of processing and non-conventional preservation techniques on food formulation and shelf-life, are also topics of her investigations.

**Francesco Caponio** (Full Professor) graduated in Agrarian Sciences at the University of Bari (Italy), and since 2017 has served as a Full Professor in Food Science and Technology at the University of Bari, Department of Soil, Plant and Food Science (DISSPA). He is the principal investigator of several competitive research projects and was an invited speaker in many conferences, with national and regional diffusion. He is the author of over 230 publications in referenced international journals. Currently, he serves as the Coordinator of the Bachelor and Master Degrees in "Food Science and Technology" at the University of Bari Aldo Moro, and is a member of the Ph.D. School in "Soil and Food Sciences". His research activity covers olive-oil technology and the set-up of analytical techniques to ensure the quality and genuineness of foods; the extraction, characterization, and valorization of bioactive compounds from processing wastes and their use in foods in order to increase the shelf-life; the formulation of innovative and functional foods.
