**Meet the editor**

Editor, Dr. Viduranga Waisundara obtained her PhD from the Department of Chemistry, National University of Singapore in Food Science and Technology in 2010. She was a lecturer at Temasek Polytechnic, Singapore, from July 2009 to March 2013. Following this, she relocated to her motherland Sri Lanka and spearheaded the Functional Food Product Development Project at

the National Institute of Fundamental Studies from April 2013 to October 2016. She is currently pursuing independent writing projects in Kandy, Sri Lanka. Dr. Waisundara is a prolific writer with many research publications and articles in newspapers and magazines. She has also been an invited speaker in international conferences and participated in local school events in Sri Lanka to spread awareness on functional food and dietary habits.

Co-Editor, Dr. Naofumi Shiomi studied recombinant yeast as a researcher at the Laboratory of Production Technology of Kanena Corporation for 15 years until 1998 and earned his PhD degree in Engineering from Kyoto University. He now works as a professor at the School of Human Sciences of Kobe College in Japan, where he teaches biotechnology and life science in his

"Applied Life Science" laboratory. He has studied bioremediation and biomedical science for 20 years at Kobe College and has published more than 40 papers and several book chapters. His recent research has focused on the prevention of obesity and aging.
