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Dr Simona Grasso is an Assistant Professor at University College Dublin, Ireland. Before taking on this role she was a Senior Research Fellow at the University of Reading, School of Agriculture, Policy and Development, UK. Simona received her PhD in Food Science from University College Dublin in Ireland and obtained a fist class honours BSc and MSc in Food Science from the University of Catania, Italy. She has experience working for the food industry covering a variety of roles both in the UK and in the Republic of Ireland. Her main research activity concerns new product development, functional foods and healthier meat products. Dr. Matteo Bordiga is an Assistant Professor of Food Chemistry at Department of Pharmaceutical Sciences, Università del Piemonte Orientale (UPO), Novara, Italy. Dr. Matteo Bordiga received his PhD in Food Science and his MS in Chemistry and Pharmaceutical Technologies from the same University. The main research activity of Dr. Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -.

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