Katarzyna Samborska Editor

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is "http://www.smjafari.com". Katarzyna Samborska received her PhD in Food Technology (2004) from Warsaw University of Live Sciences in Poland. In 2003-2004 she was a Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She has published more than 50 papers in top-ranked international food science journals (h-index=17 in Scopus), is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals.