Hélder José Couto Oliveira Editor

Hélder José Couto Oliveira got his PhD in Chemistry with a thesis entitled "The biochemistry behind anthocyanins bioavailability" at University of Porto in 2018 and graduated in Biochemistry in 2012 and obtained his Master in Biochemistry in 2014 both at the same institution. His field of research concerned food chemistry and biochemistry, essentially food polyphenols and the real absorption of these compounds at different cellular barriers, their metabolization and their effect as tumour growth modulators. He performed an internship at Wuhan Polytechnic University, China for 5 months during the start of the PhD. He was involved in the WINPUT and ANTHO4SKIN projects, both dealing with the use of anthocyanins and derivatives in skin therapeutics and cosmetics. Hélder is an invited professor at Escola Superior de Saúde-IPP since 2018 where is involved in teaching of biochemistry, cellular therapies and biological chemistry. He was an invited professor for food chemistry at University of Porto in 2019-2021. He is the Science Manager of LAQV-REQUIMTE since 2021.

Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process. He has published more than 50 research papers in peer-reviewed international and national journals. He is currently Editor of LWT - Food Science and Technology (IF 4.952; Elsevier). Associate Editor of Food Science and Nutrition (IF 2.863; Wiley). Since 2013, Editorial Board Member of International Journal of Food Science & Technology (IF 3.713; Wiley). Editor of the books: Valorization of Wine Making By-Products (CRC Press, 2015). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage (CRC Press, 2018). Food Aroma Evolution - During Food Processing, Cooking, and Aging (CRC Press, 2019). Concise Encyclopedia of Science and Technology of Wine (CRC Press, 2021).