Artur Wiktor Editor

Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold 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 food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider. Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals “Food Research International”, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", “Molecules” and "Frontiers in Nutrition", among others. Dr. Oleksii Parniakov is the Principal Scientist in the R&D Department at Elea GmbH, Germany. He received his PhD in Food Process Engineering at the Technological University of Compiegne, France. His research interests mainly focus on non-conventional methods for enhancement of different food related processes. He worked mostly on pulsed electric field assisted extraction of bioactive compounds and drying, freezing of solid food products. He has 18 published peer reviewed research or reviews articles in international journals of which first author (14) or co-author (4) in high impact factor journals, 3 book chapters, 20 presentations in conferences (most of them as proceedings and oral communications). Dr. Artur Wiktor (PhD) is the Assistant Professor (adiunkt) at Warsaw University of Life Sciences – SGGW (WULS-SGGW), Poland. In 2010-2011 he studied at Ghent University. He did a 3 months internship at Technological University of Berlin working on pulsed electric field application in freezing process. Currently, he is the leader of research team which works on nonthermal technologies utilization in food industry, especially pulsed electric field in drying applications. He has got more than 24 publications in high impact factor journals and more than 18 articles in national journals and book chapters.