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Polyphenols: Properties, Recovery and Applications – Authors Team Acknowledgments

By: , Posted on: April 5, 2018

After its launch, Polyphenols: Properties, Recovery, and Applications continues to raise interest among researchers, academics, students, professionals and industrial partners activated in the field. Indeed, thousands of colleagues have already joined our Linkedin and Facebook communities, participated in our open forums, discussed their needs, asked questions, referred their case scenarios, indicated their problems and finally looked for solutions and consulting in our interactive Food Waste Recovery – Open Innovation Network.

Book Presentation
Catching up with colleagues, meeting our audience as well as explain in detail the key features and hints of the book took place during an online book presentation which was organized on 11th of January 2018 by ISEKI Food Association (IFA) and watched live by numerous colleagues around the world. A recording of this book presentation can be viewed in our YouTube Channel here.

About the Book
Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.

Key Features
• Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications
• Addresses recovery, analysis and processing issues
• Concludes with coverage of the industrial applications of polyphenols

Food scientists, technologists, engineers and chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry

Authors Team Acknowledgments
The activities mentioned above are organized by the Food Waste Recovery Group and volunteer actions of experts in the field. Therefore, I would like to take this opportunity to thank all group members and authors’ team for their fruitful collaboration and high quality work in bringing together different topics and technologies in an integral and comprehensive text.

Food Waste Recovery Group has organized a series of workshops (e.g. the 2nd one takes place on 2nd of July in Stuttgart), teaching activities (webinars, e-course etc) and books targeting food waste recovery processing and industrial techniques, describing tools for the implementation of
innovations in the food industry, exploring the effect of emerging and non-thermal technologies on nutraceuticals and functional foods development, as well as highlighting the sustainable solutions for the management of specific food processing by-products from the olive, grape and coffee industry.

About the Authors
Dr. Diego A. Moreno-Fernández has a Ph.D. in Biological Sciences from the University of Granada, Spain in 2000. Currently she is Staff Scientist in the Phytochemistry lab of the Food Science and Technology Department at CEBAS-CSIC (Spanish National Research Council) and a member of the Research Group on Quality, Safety and Bioactivity of Plant Foods. Previous positions were as postdoctoral associate in CEBAS-CSIC (2005-2007), and in Raskin Lab at Rutgers University (2001-2004). Research interests on foods of plant origin enriched in bioactive and bioavailable phytochemicals and nutrients (glucosinolates, polyphenolics, minerals, vitamins, etc.), designing integrated studies from plants to food and health, and the valorization of agro-food waste to obtain bioactives for industry. Author and coauthor of more than 150 papers in journals (S.C.I.; Scopus-ID 56962713400, h-index 31), Ph.D. adviser, and scientific coordinator and researcher in many competitive projects at National and international level. The current active projects of R&D and innovation are focused on the development of new functional beverages enriched in bioactive phytochemicals to modulate the energy metabolism (inflammation, glucose and lipid metabolism) and improve the cognitive performance.

Ana Cristina Mendes Ferreira da Vinha has a Bachelor Degree in Food Engineering; Food Quality Control, a MSc Degree and a PhD on Functional Biology and Health Sciences. She is Assistant Professor in Faculty of Health Sciences, University Fernando Pessoa. She is also a Member of REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto. Her research deals with food chemistry, plant phytochemicals and natural antioxidants.


Hiba N. Rajha, co-authoring Chapter 7 about emerging technologies for the recovery of valuable compounds. Presently, she is a post-doctoral research fellow in Université de Technologie de Compiègne (Sorbonne Universités, France) jointly with Saint-Joseph University (Lebanon). She got her PhD in 2015 from the aforementioned universities in Process Engineering/Biochemistry, and has published 14 research articles in international peer reviewed journals. Moreover, she has contributed in authoring 3 book chapters. Currently, she has submitted a patent concerning an innovative method for extraction of sensitive bioactive components from biological materials. In 2016, she has won the Lebanese Industrial Research Achievements Programs award. Besides, she participated in around 15 international and national conferences where she presented her research and has received an innovation prize in one of the conferences. Her research interest is on the recovery of bioactive molecules from food waste, and emerging technologies such as pulsed electric fields, ultrasounds, high voltage electrical discharges, etc.

Dr. Antonio Segura Carretero is Professor at the Department of Analytical Chemistry at the University of Granada and CIDAF Research Coordinator (Research and Development Center for Functional Food). Dr. Segura got the Extraordinary Doctoral Award and the Young Investigator Award in Analytical Chemistry GRASEQA the Andalusian Society of Analytical Chemists. Has developed 45 national and international projects and 30 targeted research contracts. Collaborations with other national and international researchers that can be observed in different projects and publications made or in the process of realization (University of Bologna, Graz Institute of Technology, University of Ionina, etc). He is the coordinator of the Leonardo student exchange program between the University of Bologna and the University of Granada. He has published 360 articles in indexed journals with more than 1000 citations, 300 of these manuscripts are in the first third of JCR within their respective areas of knowledge and of them more than 200 are in the top 10%. Has presented 400 communications in poster and 30 oral or invited presentations at national and international conferences. Has tutored 28 PhD theses: 26 theses (each has resulted in more than seven important scientific publications in refereed journals), 16 have been with European Doctorate Mention and 2 have obtained the San Alberto Magno Award and 40 Master Thesis and is co-tutor 8 roadmaps in the Master of Chemistry. Editor of two books and co-author of 27 chapters in various monographs both Spanish and English among which highlights Olives and Olive Oil In Health and Disease Prevention. He has been teaching in inter-university and international courses and the organization of several courses of university extension comparable free credits including three editions of the “Expert of functional foods and nutraceuticals”.

Dr. Russo is Research and Clinical fellow at the Department of urology at the University of Tübingen with Prof. A. Stenzl from July 2017 to January 2018. Since November 2016, he is completing the PhD in translational biomedicine at the University of Catania. He graduated in July 2011 in Medicine and Surgery at the University of Catania with honors and is a member of the “Communication, Web and Press Section” of the Italian Urological Society (SIU). Currently he is also a statistical analyst at the Urological clinic of the University of Catania, working as an expert statistician of SPSS, R project and Excel software. He is a medical writer for many scientific papers in the field of Urology in international peer-reviewed journal and a reviewer for many international journal (Int Braz J Urol, Asian J Androl, Plos One, Andrologia, J Sex Med, Histol and Histopathol, Eur Urol Focus, etc). He has spoken publicly at many international (EAU, AUA, SIU) and National congresses in the field of Urology.

Incinur Hasbay is researcher and Deputy Director at TUBITAK Marmara Research Center Food Institute (Turkey). She received her PhD at Middle East Technical University Department of Food Engineering (Turkey). Her research interests are focused on development of functional foods and ingredients, food waste/by-product valorization and process optimization. She has also studied on extraction and purification of bioactive compounds from natural products. One of her functional food products for decreasing the risk of diabetes and obesity has been commercialized and has taken place in the market. She has participated in 17 national and international research projects, which resulted with over 30 peer-reviewed papers and 3 book chapters. She has also presented more than 25 papers in national and international meetings and scientific conferences.

Stephanie Chacar (Co-authoring chapter 8 Emerging Technologies for the Extraction of Polyphenols from Natural Sources). Stephanie is currently a PhD student in Biochemistry and Physiology at Saint-Joseph University of Beirut (USJ), Lebanon and University of Poitiers, France. Her main research interest includes testing the long-term impact of grape pomace byproducts on cardiac, renal and cerebral aging. From USJ, Stephanie earned a Bachelor of Sciences degree in Nutrition and Dietetics as well as a Master degree in Food Chemistry. This was followed by a 6 months research internship at the Laboratoire de Génie chimique at INPT, Toulouse France. Since, she participated in different research projects and co-authored several peer-reviewed papers, a review article and a book chapter. She was awarded for the best poster presentation during the Antioxidants ISANH international meeting in Dubai 2016. Nowadays she is working on the long-term impact of phenolic compounds on the gut microbiota. These results and many others are under preparation for publication.

Nicolas Louka is professor of Industrial Process Engineering, Director of Center for Analysis and Research of the Faculty of Sciences at Saint Joseph University of Beirut and Director of the research unit Technology and Valorization of Agro-resources. He obtained his PhD in Industrial Process Engineering from University of Technology of Compiègne, Sorbonne universities, France. His teaching activity mostly covers Process Engineering and Food Processing for graduate students in France and Lebanon. He’s been working on Intensification of Vaporization by Decompression to the Vacuum applied to food and para-pharmaceutical industries for over than 25 years. His research activities encompass a large array of domains of interest. Professor Louka focuses mainly, through innovative technologies, on extraction of bioactive compounds from by-products, dehydration and texturizing of biological materials, sterilization of solid or powdery products, defatting of nuts, and elimination of fungal toxins from solid and liquid foods. Additionally, he is involved in the implementation of a new process concerning waste treatment. He has supervised more than 20 Doctorate students mostly in collaboration with French universities. He delivered several invited lectures at international level. A dozen industrial projects have been conceived, designed and implemented under his supervision. He has more than 125 publications including 20 patents.

Merichel Plaza is a contracted researcher under Juan de la Cierva program at the department of Analytical Chemistry in the University of Alcalá (UAH), Madrid, Spain. She received her PhD in Food Science and Technology at the University Autonoma of Madrid in 2010 and carried out 5 year-research at Department of Chemistry in Lund University, Sweden. She is coauthor of more than 35 Science Citation Index research papers, 7 book chapters and 1 patent. She has 45 contributions on conferences and has been involved in 15 national and international research projects. Her main research interests focus on the study and characterization of new bioactive compounds, including the development of new advanced extraction and analytical methods to obtain and characterize interesting food-related compounds. Additionally, she is involved in the development of new metabolomics strategies to identify targeted and untargeted biomarkers of plant and food, aimed to point out chemical evidences related to biological researches and applications of natural compounds in humans and animals.

Dr. María Castro-Puyana is a contracted researcher under the Ramón y Cajal program in the Department of Analytical Chemistry Physical Chemistry, and Chemical Engineering at the University of Alcalá. Her main research activities include the development of advanced analytical methodologies (chiral and non-chiral) based on the use of CE and HPLC for food analysis, and the development of metabolomic approaches based on mass spectrometry to identify and quantify biomarkers of food quality, safety and traceability. She is co-author of 13 book chapters published in prestigious editorials, 46 research articles published in high impact journals, and 3 patents.

Gloria Domínguez-Rodríguez is a research assistant at the University of Alcalá, Madrid, Spain, under a contract from the Community of Madrid. She received the National Research Prize in 2011 for young talented people of high school from Complutense University of Madrid and the Spanish Society of Statistics and Operations Research. She obtained her degree in Food Science and her master´s degree in Agricultural Chemistry and Novel Foods from the Autonoma University of Madrid in 2015 and 2016, respectively. Her main activity is focused on the revalorization of food by-products using different environmentally sustainable techniques to extract bioactive ingredients, such as pressurized liquid extraction, in addition to the employment of advanced analytical methods for the identification of functional ingredients. She is coauthor of several Science Citation Index research papers.

Nieves Baenas graduated in Agronomist Engineering in 2010. Since then, she has been following a professional career at the Department of Food Science and Technology in the Centro de Edafología y Biología Aplicada del Segura (CEBAS) of the Spanish Research Council (CSIC), Murcia, Spain. She obtained a Master in Nutrition, Technology and Food Safety in the year 2011 and, after that, she obtained her PhD. in Agricultural, Agro-Environmental and Food Resources and Technologies in the year 2016. Recently, she was awarded with a Post-Doctoral Fellowship from the Martin Escudero Foundation (Spain). Her work includs studies on Brassicaceae Foods rich in phytochemicals (phenolic compounds and glucosinolates) for Nutrition and Health, developing of new plant foods and natural products, pharmacology applications of plant actives, analysis of bioactive compounds in vegetables and biological samples by HPLC-DAD-MS/MS and UPLC-QQQ, and in vitro and in vivo studies of bioactivities and management for the preclinical development, drug delivery and pharmacokinetics of natural bioactive compounds.

Francisca Rodrigues graduated in Pharmaceutical Sciences at Faculty of Pharmacy of University of Porto (UP) in 2008, and finished a Master in Quality Control at UP in 2011. Afterwards, she followed her post-graduate studies and in May 2016 finished her PhD in Pharmaceutical Technology in the same University. In the meantime, she work with the regulatory department of some Portuguese cosmetic and medical devices companies where she acquired a deep experience on the field of regulation as well as on the cell culture and in vivo human studies. Her current research is focused on the study of new cosmetic ingredients based on food by-products and their application in the cosmetic field. In particular, the in vitro, ex vivo and in vivo evaluation and characterization of different by-products with interest in skin aging. To date, she has co-supervised 6 MSc students (2 completed) and 1 PhD student. She published 25 papers in international peer reviewed (ISI) journals and 10 book chapters.

Ana Huđek graduated in Molecular Biotechnology at the Faculty of Food Technology and Biotechnology, University of Zagreb in July 2016. Currently she works as research assistant in the Laboratory for Biology and Microbial Genetic at the Faculty of Food Technology and Biotechnology. She is researching in the field of toxicology and genotoxicology with biologically active substances and human cell lines. As a promoter of popularization of science she had interactive workshops at the Open Doors Day of the faculty and 15th Science Festival in Zagreb. Furthermore, she received a certificate for active participation in the workshop of toxicology named “Risk Assessment of Non-Carcinogenic and Carcinogenic Compounds from the Environment”. Also, she has participated in three Congresses: 6th Croatian Congress of Microbiology with International Participation in St. Martin na Muri, European Biotechnology Congress 2017 in Dubrovnik and 11th Serbian Microbiologists Congress MICROMED 2017 with international participation in Belgrade.

Ana Mª Gómez-Caravaca received her M.Sc. degree in Chemistry at the University of Granada (Spain) in 2004 and the PhD degree in Analytical Chemistry at the University of Granada in 2009. She is currently Associate Professor at the Department of Analytical Chemistry in the University of Granada. Her research activity is principally focused in the development of analytical methodologies to determine bioactive compounds in food matrices, metabolomics of bioactive compounds in biological samples, study of the influence of food technology processes on bioactive compounds, development of new food enriched of bioactive compounds and characterization and valorisation of food by-products. She has wide expertise in the use of analytical platforms such as CE, LC and GC coupled to UV-Vis, FLD, ELSD, MS (Q. TOF, qTOF analysers), etc. As a result of her research career she has participated in more than 20 research projects and she is co-author of more than 70 research articles in international journals with impact factor.

Espérance Debs (co-authoring Chapter 8, Emerging Technologies for the Extraction of Polyphenols from Natural Sources) received her Ph.D. degree in Food Processing from the University of La Rochelle, France. She has had a extensive career in extraction of bioactive compounds from plant materials, and destruction of microorganisms in solid and powdery foods through studying the effect of sudden pressure drop to the vacuum. She contributed to the elaboration of three patents on this subject. In 2008, she joined the University of Balamand, Lebanon, as an assistant professor and was promoted to associate professor in 2015. She is currently teaching nutrition, microbiology, and animal physiology at the Department of Biology. Besides, she has supervised several Master Degree projects investigating in particular the antimicrobial activity of metabolites produced by bacterial and fungal species isolated from Lebanese soil. Presently, her main research focuses on the extraction of polyphenols from agro-industrial waste products, and optimization of drying-texturizing of germinated seeds (Ph.D. thesis).

Raúl Domínguez Perles is Posdoctoral Investigator hired at the Centro of Edafología y Biología Aplicada del Segura, CEBAS-CSIC, Spain, since 2016, where he develops research activities in the Food Science and Technology Department and contributes to establish links with other research institutions at national and international level, focused on biological determinations supported by his previous experience in Biomedical Research. Currently, his research interests are focused on the evaluation of plant materials on their phytochemical profile with special focus on oxylipins and phenolic compounds. His research interests also cover the achievement of their bioavailability and bioactivity concerning the prevention of oxidative stress and inflammation, resorting to targeted metabolomic approaches, as well as the identification of new markers enclosed to dietary patterns as a result of the biological activity of the referred compounds upon the implementation of untargeted metabolomics studies. The research group, with special contribution from Domínguez-Perles, is also involved in isolating and investigating phytochemical compounds relative to synergic/antagonist activity when applied alone or together with other bioactive compounds. Dominguez-Perles is currently collaborating with several European research groups and has been acting as ad-hoc reviewer for top journals in the area of cell Science and Technology of Foods and Biomedical Research.

Beatriz Martín García, obtained her degree in Chemistry at the University of Granada in 2015, and her M.Sc. degree in “Research, Development, Control and Innovation Drugs” also at the University of Granada in 2016. At the moment, she is completing her PhD degree in Chemistry at the University of Granada where her research is focused on the revalorization of products and by-products in vegetable matrices through the study of their composition in bioactive compounds by advanced analytical techniques.


Draženka Komes, PhD, (co-authoring Chapter 1, Overview of polyphenols and their properties) holds the position of a Full Professor in the Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products at the Faculty of Food Technology and Biotechnology, University of Zagreb and is the head of the same Laboratory from 2008. Her teaching activities include giving lectures and seminars to students on 12 modules held on pre graduate, graduate and postgraduate studies. Her scientific and research interests range widely, and include application of novel techniques in the production of food products, especially confectionery products, coffee, tea and cocoa products, as well as the extraction and characterization of properties and biological activity of bioactive compounds (especially polyphenols, methylxanthines, vitamins) derived from different plant and food products. Production of functional food products with alternative fat, fiber and sweetener compounds also represents an important research area with several commercially available products developed in collaboration with the food industry. She has authored and co-authored five book chapters, 55 scientific papers and participated at over 70 international congresses with oral and poster presentations. She has been the leader and collaborator in several European projects, national and bilateral scientific projects.

Artur Wiktor is an assistant professor at the Warsaw University of Life Sciences (WULS-SGGW). He is working mainly on utilization of nonthermal technologies (such as pulsed electric field, ultrasound, cold plasma) in order to enhance mass and heat transfer based unit operations or to improve quality of final products. The big part of his scientific activity concerns drying, osmotic dehydration, freezing of plant tissue and extraction of bioactive compounds from food matrices. He is a member of International Society for Electroporation-Based Technologies and Treatments (ISEBTT) and Polish Society of Food Technologist. He authored or co-authored more than 20 publications in peer-reviewed international journals.

Malgorzata Nowacka obtained her M.Sc. degree in 2005 and her Ph.D. degree in 2009 at the Faculty of Food Science at the Warsaw University of Life Sciences (WULS-SGGW). She is an assistant professor in the Department of Food Engineering and Process Management at the Faculty of Food Science at SGGW. Her research activity is mainly related to the removal of water from plant tissue, using unconventional technological processes as microwave-convective or infrared drying and innovative pre-treatment as pulsed electric field, ultrasound and osmotic dehydration. Most recent studies deal with influence of ultrasound treatment on bioactive compounds in plant tissue. She is the author and co-author of several original papers, popular science publications and books chapter. Moreover, she is also a reviewer of articles in peer-viewed national and international journals.

Urszula Tylewicz obtained her M.Sc. degree at the Faculty of Food Science at the Warsaw University of Life Sciences (WULS-SGGW), Poland in 2006 and her Ph.D. degree in Food Science and Biotechnology at the University of Bologna, Italy in 2011. She is Research Fellow at the University of Bologna (Italy). Her research activity is mainly focused on the application of non-thermal technologies for fruit & vegetables processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, plasma treatments). Most recent studies deal with the following topics: mild drying technologies for organic berries, ultrasound-assisted extraction of polyphenols from plant tissue, application of multidisciplinary approach for water state and distribution studies in plant tissue. She is member of ISEKI Food Association (IFA) “Integrating Food Science and Engineering Knowledge Into the Food Chain” and of International Society for Electroporation-Based Technologies and Treatments (ISEBTT). She has (co-) authored more than 40 publications in peer-viewed international journals.

Maria Luisa Marina is full professor of Analytical Chemistry at the University of Alcalá. She received her Ph. D. in Chemistry from this University in 1985. She started as associate professor in the University of Alcalá in 1987. From this date, she focused her research activity on the development of innovative analytical methodologies for the determination of compounds of interest in the pharmaceutical, clinical, environmental and food analysis fields and for the enantiomeric separation of chiral compounds. In the food analysis field, the determination of proteins, peptides and amino acids has been the base of important applications to the control of the quality and safety of foods and to the revalorization of food residues as a source of bioactive substances. Moreover, the implementation of metabolomic strategies has enabled the search for biomarkers of food quality and authenticity. Prof. Marina has participated in 23 research projects with European, national or regional funding, being the responsible in 17. She is co-editor of the book “Analysis and detection in capillary electrophoresis”, Comprehensive Analytical Chemistry Series (Elsevier), co-author of 28 book chapters, and 260 research articles published in high impact factors journals (SCI). She has also supervised 17 PhD thesis.

Jelena Cvejić Hogervorst is a Professor at University of Novi Sad, Serbia (Faculty of Medicine, Department of Pharmacy). She obtained a PhD in Chemistry from University Louis Pasteur, Strasbourg I (France). Her multidisciplinary research activities deal with biologically active natural compounds – phytonutrients from food, plant and food waste: analysis, use, safety and effects on human health. Her work is focused on determination and exploitation of factors influencing phytonutrient level in plants and processed products as well as on recovery of valuable compounds form food waste and by-products. Research activities of Professor Cvejić Hogervorst also include pharmaceutical analysis of food supplements and evaluation of their pharmacological effects. Her recent research interest emphasizes human nutrition. She has also worked with marine products.

Ana Belščak-Cvitanović (co-authoring Chapter 1, Overview of polyphenols and their properties) is an assistant professor at the Faculty of Food Technology and Biotechnology of the University of Zagreb. Her teaching activities involve primarily the chemistry and technology of carbohydrates, confectionery products, sweeteners and plant-derived bioactive compounds. Her scientific interests range widely, but can be summarized to the application of plant derived bioactive ingredients (polyphenols, methylxanthines, vitamins, polysaccharides, proteins) for production of high quality functional food products via employing an array of conventional and innovative food processing techniques. The research studies are especially focused on the application of different encapsulation technologies and development of various delivery systems of natural bioactive compounds with acknowledged biological activities. Production of functional food products with alternative fat, fiber and sweetener compounds also represents an important research area with several commercially available products developed in collaboration with the food industry. The interdisciplinary character of her research work involving also toxicological analyses on human model cell lines and biological activity analyses of obtained plant bioactive extracts in vivo (on hypertensive rats), is confirmed by participation in national, bilateral and European projects, as well as projects supported by EU funds. Apart from the research activities, she holds a degree of an EU funds Project manager and is actively involved in the proposal assembly and management of EU funds grants.

Višnja Bačun-Družina, full professor on the Faculty of Food Technology and Biotechnology of the University of Zagreb. She is the coordinator of five and is taking part in three subjects in undergraduate, graduate or Ph.D. studies at the same Faculty. She was the mentor of 39 diploma thesis, of which four student works were awarded the Zagreb University Rector award and three were awarded the Dean prize. Presently she is the leader of university one – year support and successfully executed four grants of this kind, one national project and one of cooperation with industry as well as she has participated in part in ten scientific projects, one which was USA funded. Her bibliography lists are 135 items, of those 17 original scientific papers (SCI) and one chapter in monograph. Her scientific interests lie in the field of molecular biology, genetics and evolution, genomics, proteomics, genotoxicity and nutrigenomics.

Ksenija Durgo received her MsC and PhD degree at the Faculty of Food Technology and Biotechnology, Zagreb, Croatia. She works as a full professor at the same Faculty. Her main scientific interests are the identification of biological activity of phytochemicals and the investigation of genotoxic properties of environmental contaminants. She is a lecturer at different modules (Ecogenetic studies, Food toxicology, Food safety, Toxicology). She was a mentor to 30 master theses, one PhD thesis and she has published 28 papers. She received several national awards, was a member of a scientific and organising committee member of two congresses. She was a leader of the Leonardo da Vinci multi-lateral project for Croatia, ‘Raising the Awareness on Healthy Food and Healthy Eating Among Children. Currently, she is team leader of bilateral, Croatian-Serbian scientific project: Risk assessment of contaminant mixtures present in food. The results of her scientific work were presented in 27 scientific papers indexed in secondary publications. She participated at 20 international and 15 national scientific meetings.

Antónia Nunes has a Degree in Nutritional Sciences (Faculty of Nutrition and Food Science, University of Porto) (2007) and an MSc in Consumer Sciences and Nutrition (Faculty of Sciences, University of Porto) (2012). She has professional training in Environmental, Food Safety and Quality Management Systems and Audits. She develops research activities at LAQV@REQUIMTE focusing food chemical analysis, recovery of bioactive compounds of the agro-industry by-products, R&D of new products, and the bioaction of selected compounds in human health. She is author and co-author of 7 papers in international peer reviewed journals, 5 book chapters, and 1 patent in the field agro-industry by-products valorisation.

About the Editor
Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria) and R&I director of Galanakis Laboratories (Chania, Greece). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 9 books with Elsevier.
See his full portfolio of books here.
Follow Dr. Galanakis via Twitter – @CharisGalanakis, LinkedIn or ResearchGate.
Join the Food Waste Recovery Group on LinkedIn or the Food Waste Recovery Page on Facebook.
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