**About the Editor**

**Silvia Mironeasa** (Professor Habilitate, PhD. Eng.) joined the Faculty of Food Engineering, "S, tefan cel Mare" University of Suceava, Romania, in 2008, where she teaches different courses and applications in the food product engineering field. She holds a PhD in Materials Science and Engineering from 2004 and became a PhD supervisor in Food Engineering in 2017, when she sustained her habilitation thesis. Silvia Mironeasa has expertise in food engineering, food processing, food quality analysis, in the design of experiments, and data analysis. Her research activities focus on enhancing raw materials' characteristics by applying various physical treatments, such as grinding, heat treatment, etc., and by valorizing vegetable byproducts to improve the nutritional profile and the quality attributes of various foods, such as baked goods, pasta, etc. She has been involved in 31 interdisciplinary research projects, published more than 130 scientific papers, and is author of 29 patents under evaluation and 6 published patents.
