**Editor of Volume 3: Leila Queiroz Zepka**

Food Science and Technology Department, Federal University of Santa Maria Santa Maria, RS, Brazil

 Professor Veridiana Vera de Rosso is currently an Associate Professor at the Department of Biosciences, Federal University of São Paulo. She has more than 18 years of teaching and research experience. She is a technical and scientific consultant of several agencies and scientific journals. Professor de Rosso has 175 publications and communications, which include 2 books, 6 book chapters, 65 original research papers, 100 research com-

munications in international and national conferences and 1 registered patent. Her research interest includes food chemistry with an emphasis on natural pigments.
