Dr. Stefan G. Dragoev is a Professor and Vice-Rector of the University of Food Technologies and a Corresponding Member of the Bulgarian Academy of Sciences. He received his M.Sc. in Food Technology and Nutrition from the University of Food Technologies in 1986 and obtained his PhD in Meat and Fish Processing Technology at the same university. Subsequently, he completed his studies as a Post-doctoral fellow at the University of Humberside and Lincolnshire, UK, University of Bournemouth, UK, and INRA, Station sür la Viande, Clermont-Ferrand, France, respectively. His research interests include Antioxidants, Lipid Peroxidation, Polyunsaturated Fatty Acids, Antioxidant Activity, Meat Products and Poultry. His area of expertise credits him with more than 40 publications in international peer-reviewed journals.