Tomasz Lesiow is a full professor in the Department of Agroengineering and Quality Analysis, Wroclaw University of Economics and Business. He received a Ph.D. from the University of Economics. He is Editor-in-Chief of the Journal of Engineering Sciences and Technologies. His research interests include food technology, commodity science, quality, and safety.

Youling L. Xiong is a full professor in the Department of Animal and Food Sciences, University of Kentucky. He obtained a B.S. in Carbohydrate Chemistry and Technology from Jiangnan University (formerly Wuxi University of Light Industry) in 1982 and an M.S. in Proteolysis and Meat Tenderness from Oregon State University in 1985. He received a Ph.D. in Muscle Protein Functionality from Washington State University in 1989 and served as a Postdoctoral Fellow in Milk Protein Chemistry at Cornell University in 1990. He is an Associate Member of the Center of Nutritional Sciences and the Center of Membrane Science. His research interests include the physical, biochemical, and functional properties of animal-derived and plant-based proteins; structural modification of proteins; oxidative changes in proteins and lipids during food processing and storage; bio-functionality and utilization of natural antioxidants (plant polyphenols, peptides, etc.); textural properties of meat, legume, and cereal products; and the interactions of food components in value-added muscle foods and plant-based products.