José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products. Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products. Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.

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• 1. Modern Food Production: Fundaments, Sustainability and the Role of Technological AdvancesCristina Pérez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Jane M. Misihairabgwi, and José Manuel Lorenzo2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and José Manuel Lorenzo3. Technological Advances for Sustainable Livestock Production Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Rubén Domínguez, and José Manuel Lorenzo4. Packaging SystemsRubén Domínguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and José Manuel Lorenzo5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological ActivitiesPatricia Gullón, Pablo G. del Río, Beatriz Gullón, Diana Oliveira, Patricia Costa, and José Manuel Lorenzo6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed FoodDoris Sobral Marques Souza, Vilaine Corrêa da Silva, Marília Miotto, Juliano De Dea Lindner, David Rodríguez-Lázaro, and Gislaine Fongaro7. Ohmic Heating—An Emergent Technology in Innovative Food ProcessingRui M. Rodrigues, António A. Vicente, António J. Teixeira, and Ricardo N. Pereira8. Pulsed Electric Fields in Sustainable FoodMirian Pateiro, Rubén Domínguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and José Manuel Lorenzo9. Innovative Technologies in Sustainable Food Production: High Pressure ProcessingSven Karlović, Tomislav Bosiljkov, Damir Ježek, Marinela Nutrizio, and Anet Režek Jambrak10 Ultrasound Processing: A Sustainable AlternativeNoelia Pallarés, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brnčić11. Innovative Technologies in Sustainable Food Production: Cold Plasma ProcessingIwona Niedźwiedź and Magdalena Polak-Berecka12. NanotechnologyPaulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Mohamed A. Farag, Theodoros Varzakas, and José Manuel Lorenzo13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean DietMartina P. Serrano, Louis Chonco, Tomás Landete-Castillejos, Andrés García, and José Manuel Lorenzo

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products. Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products. Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.

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• 1. Modern Food Production: Fundaments, Sustainability and the Role of Technological AdvancesCristina Pérez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Jane M. Misihairabgwi, and José Manuel Lorenzo2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and José Manuel Lorenzo3. Technological Advances for Sustainable Livestock Production Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Rubén Domínguez, and José Manuel Lorenzo4. Packaging SystemsRubén Domínguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and José Manuel Lorenzo5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological ActivitiesPatricia Gullón, Pablo G. del Río, Beatriz Gullón, Diana Oliveira, Patricia Costa, and José Manuel Lorenzo6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed FoodDoris Sobral Marques Souza, Vilaine Corrêa da Silva, Marília Miotto, Juliano De Dea Lindner, David Rodríguez-Lázaro, and Gislaine Fongaro7. Ohmic Heating—An Emergent Technology in Innovative Food ProcessingRui M. Rodrigues, António A. Vicente, António J. Teixeira, and Ricardo N. Pereira8. Pulsed Electric Fields in Sustainable FoodMirian Pateiro, Rubén Domínguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and José Manuel Lorenzo9. Innovative Technologies in Sustainable Food Production: High Pressure ProcessingSven Karlović, Tomislav Bosiljkov, Damir Ježek, Marinela Nutrizio, and Anet Režek Jambrak10 Ultrasound Processing: A Sustainable AlternativeNoelia Pallarés, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brnčić11. Innovative Technologies in Sustainable Food Production: Cold Plasma ProcessingIwona Niedźwiedź and Magdalena Polak-Berecka12. NanotechnologyPaulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Mohamed A. Farag, Theodoros Varzakas, and José Manuel Lorenzo13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean DietMartina P. Serrano, Louis Chonco, Tomás Landete-Castillejos, Andrés García, and José Manuel Lorenzo