Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health - Paperback

Bursac Kovacevic, Danijela: - Dr. Danijela Bursac Kovačevic earned her PhD (2010) in Food Science and Technology from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). She is currently Assistant Professor at the Faculty of Food Technology and Biotechnology, University of Zagreb. Her main research activities include innovative and emerging technologies in both liquid and solid food processing as well as in monitoring of stability of biologically active compounds during processing. A particular focus relates to non-thermal extraction technologies for extraction of biomolecules from food and plant matrices. Results of her work have been published in over 60 papers with most of them in high impact factor journals in the Food Science and Technology area, 2 book chapters, and over 90 presentations at conferences.Putnik, Predrag: - Professor Predrag Putnik, PhD has more than 100 peer-reviewed scientific papers and book chapters. He co-edited Elsevier's" Agri-Food Industry Strategies for Healthy Diets and Sustainability" and is associate editor in Food Chemistry Advances, Elsevier. He was invited as guest editor for Food Research International, Elsevier, Special issue "Conventional, Non-Conventional Extraction Techniques and New Strategies for The Recovery of Bioactive Compounds from Plant Material for Human Nutrition" and Foods, MDPI; "Novel food processing and extraction technologies" and for "Sustainable Functional Food Processing." He is review editor of "Frontiers in Nutrition", and member of the Editorial Board of reputed journals from Elsevier, Springer and Wiley. In 2021 he received Tanner Award for co-authoring the most-cited paper published in Comprehensive Reviews in Food Science and Food Safety (2018). In 2021 he was elected as Highly Cited Researcher ranked in the top 1% by citations for Agricultural Sciences by the Web of Science(TM).Barba, Francisco J.: - Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds a Ph.D. from the University of Valencia and degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods. He has authored approximately 200 peer reviewed papers in international food science and technology journals.