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## IntechOpen Book Series Food Science and Nutrition Volume 3

### Aims and Scope of the Series

The significance of food is undeniable, especially in light of the impending challenge facing humanity: ensuring there will be enough food to meet the basic needs of a population expected to reach approximately 10 billion by 2050. These food-related challenges align with some of the United Nations' sustainable development goals, with a target to achieve them by 2030. One thing is certain: food should be not only nourishing and safe but also tailored to the diverse needs of individuals throughout their lifetimes, all while meeting consumers' sensory expectations. Understanding the diverse chemical composition of food, often referred to as biodiversity, and how these components can contribute to human health by considering factors like bioaccessibility, bioavailability, and bioactivity at the organ level, is crucial for grasping and promoting a healthy diet. Thanks to the continuous evolution of analytical methods and interdisciplinary research, significant strides have been made in the field of food science and nutrition.

## Meet the Series Editor

Maria Rosário Bronze has been working in Analytical Chemistry since 1986. Her Ph.D. in 1999 contributed to the study of food products using capillary electrophoresis. The main goal of her research since 1999 has been focused on Analytical Chemistry applied mainly to the analysis of foods and by-products of food industry. She conducted research in collaboration with national and international research groups, at iBET and ITQB Technology Divi-

sion. From 2017 until 2021 she was head of Food & Health Division at iBET and head of the Food Functionality and Bioactives Laboratory. MR Bronze has been an Associate Professor at the Pharmacy Faculty of Lisbon University and head of the Structural Analysis Laboratory since 2012. As a researcher, MR Bronze is a Senior Scientific Advisor at Food & Health Division at iBET and Head of Food Functionality and Bioactives Laboratory at the same Institute, Collaborator at iMED and Researcher at ITQB NOVA. Her current research is focused on quality and beneficial health effects of food components. Gas and liquid chromatography associated with mass spectrometry are used by MR Bronze in the characterization of samples. Sensory evaluation is also an important area of her research. The main food products studied by her are olive tree products (olive, olive oil, leaves), cereals such as maize, legumes (faba bean, pea, chickpea, lentils) fruits (apple, grapes, opuntia ficus), fruit juices and wine, among others. More recently her interests have also involved biodiversity, bioaccessibility, and bioavailability studies on food products and their components, mainly phytochemicals as phenolic compounds, using different analytical tools such as mass spectrometry. As a senior scientific advisor at Food & Health Division at iBET she is involved in different areas: (i) isolation, characterization and formulation of bioactive and functional compounds or extracts from natural sources and wastes from food and other related industries; (ii) pre-clinical assays to provide support to understand health claims related with the beneficial effects of food nutrients/bioactive components; (iii) establishment of analytical methodologies including mass spectrometry state-of-the-art to fully characterize different matrices, from food products, natural extracts or biological fluids (Food Functionality and Bioactives Laboratory).

## Meet the Volume Editors

Romina Alina Marc obtained her Ph.D. in Agronomy University from the University of Agricultural Sciences and Veterinary Medicine (USAVM) of Cluj-Napoca, Romania, in 2015. She is a Doctor of Engineering and university lecturer in the Faculty of Food Science and Technology, USAVM Cluj-Napoca, responsible for research activity in plant food quality control, rheology in the food industry, quality management systems, and food safety. She has

published more than 110 journal articles on plant science, innovative food product development, food safety, and traceability of bioactive compounds during processing. She has also published several books and book chapters. She has participated in numerous conferences and research projects. She is the recipient of several national and international awards.

Crina Carmen Mureșan graduated with a degree in chemical engineering from the University Babes Bolyai in Cluj-Napoca, Romania, in 1994, working in a quality control laboratory as a chemist. She. obtained her Ph.D. at the University of Agricultural Sciences and Veterinary Medicine in Cluj-Napoca, Romania. She joined the Faculty of Food Science and Technology in 2003 and is currently teaching food quality control and food safety at the University of

Agricultural Sciences and Veterinary Medicine (USAVM) Cluj-Napoca, Romania. She has been a doctoral coordinator in biotechnology since 2021. Dr. Muresan has participated in multiple projects on food engineering, product development, consumer preferences, and food quality control. She and her coauthors have presented more than thirty papers and posters at international conferences and published more than ninety papers in peer-reviewed journals as well as two international book chapters. Her research has on focused the quality assessment (gas chromatography-mass spectrometry, spectrometry) of food. Her published papers address the application of advanced methods for the study of phenolic compounds, volatile compounds, and risk chemicals (organochlorine pesticides) present in food.

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