Fidel Toldrá , Ph.D. in Chemistry (University of Valencia, 1984) and Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He serves as Editor-in-Chief ofTrends in Food Science & Technology(Elsevier), Associate Editor ofMeat Science(Elsevier) and Editor of the book serialAdvances in Food & Nutrition Research(Academic Press/Elsevier).He has acted as Editor or Associate Editor of &50 books, being Editor with Leo Nollet of numerous books for CRC Press including the Handbook of Analysis of Active Compounds in Functional Foods (2012),the 3^rdeditions ofFood Analysis by HPLC(2013) andHandbook of Food Analysis(2015), and 2^ndedition ofHandbook of Dairy Foods Analysis(2022). Prof. Toldrá was Editor of the 9^thedition ofLawrie´s Meat Science(2022, Elsevier) and one of the Editors-in-Chief of theEncyclopedia of Food & Health(Academic Press/Elsevier).

Prof. Toldrá serves at the Editorial Board of 15 journals including Food Chemistry, Current Opinion in Food Science and Journal of Food Engineering. He has published &350 research articles (h index =71), &155 chapters of books and edited/co-edited &55 books. He is a Fellow of the Institute of Food Technologists (IFT), Fellow of the International Academy of Food Science & Technology (IAFOST) and Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society (AGFD-ACS). He received, among other, the 2002 IMS International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship award, all three from the American Meat Science Association (AMSA), 2015 Dupont Science Award, the 2019 Innovation Award from the Association of Spanish Meat Industry and the 2019 Award for Advancement of Application of Agricultural and Food Chemistry from the American Chemical Society (ACS).

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York-now CRC Press of Taylor & Francis Publishing Group-the first, second, and third editions ofFood Analysis by HPLCandHandbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited theHandbook of Water Analysis(first, second, and third editions) andChromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017:Advanced Technologies for Meat Processing(CRC Press) andAdvances in Food Diagnostics(Blackwell Publishing-now Wiley). With M. Poschl, he coedited the bookRadionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books:Handbook of Food Product Manufacturing(Wiley, 2007),Handbook of Food Science, Technology, and Engineering(CRC Press, 2005),Food Biochemistry and Food Processing(first and second editions; Blackwell Publishing-now Wiley-2006 and 2012), and theHandbook of Fruits and Vegetable Flavors(Wiley, 2010). In addition, he edited theHandbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing-now Wiley-2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá:Handbook of Muscle Foods Analysis,Handbook of Processed Meats and Poultry Analysis,Handbook of Seafood and Seafood Products Analysis,Handbook of DairyFoods Analysis(2^ndedition in 2021),and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press:Safety Analysis of Foods of Animal OriginandSensory Analysis of Foods of Animal Origin. In 2012, they published theHandbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore,Handbook of Pesticides: Methods of Pesticides Residues Analysiswas marketed in 2009;Pesticides: Evaluation of Environmental Pollutionin 2012;Biopesticides Handbookin 2015; andGreen Pesticides Handbook: Essential Oils for Pest Controlin 2017. Other finished book projects includeFood Allergens: Analysis, Instrumentation, and Methods(with A. van Hengel; CRC Press, 2011) andAnalysis of Endocrine Compounds in Food(Wiley-Blackwell, 2011). Dr. Nollet's recent projects includeProteomics in Foodswith F. Toldrá (Springer, 2013) andTransformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Riskswith D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas)Flow Injection Analysis of Food Additives(CRC Press, 2015) andMarine Microorganisms: Extraction and Analysis of Bioactive Compounds(CRC Press, 2016). With A.S. Franca, he coeditedSpectroscopic Methods in Food Analysis(CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coeditedMultiresidue Methods for the Analysis of Pesticide Residues in Food(CRC Press, 2017). Further volumes in the series Food Analysis & Properties arePhenolic Compounds in Food: Characterization and Analysis(with Janet Alejandra Gutierrez-Uribe, 2018),Testing and Analysis of GMO-containing Foods and Feed(with Salah E. O. Mahgoub, 2018),Fingerprinting Techniques in Food Authentication and Traceability(with K. S. Siddiqi, 2018),Hyperspectral Imaging Analysis and Applications for Food Quality(with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018),Ambient Mass Spectroscopy Techniques in Food and the Environment(with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging(with M. Bordiga, 2019),Mass Spectrometry Imaging in Food Analysis(2020),Proteomics in Food Authentication(with S. Ötleş, 2020),Analysis of Nanoplastics and Microplastics in Food(with K.S. Siddiqi, 2020),Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment(with Edmond Sanganyado and Basil K. Munjanja, 2020),Sequencing Technologies in Microbial FoodSafety and Quality(with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021),Mass Spectrometry in Food Analysis(with Robert Winkler, 2022),Bioactive Peptides from Food: Sources, Analysis, and Functions(with Semih Ötles, 2022), andNutriomics: Well-being through Nutrition(with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed AhmadAnalysis of Naturally Occurring Food Toxins of Plant Origin.