Dr. Elsa M. Gonçalves is a senior researcher at INIAV (Portugal), specializing in food processing and preservation technologies. With a Ph.D. in Biotechnology from Universidade Católica Portuguesa, her work focuses on improving the safety and quality of plant-based foods through innovative thermal and non-thermal methods, including ozone, ultrasonication, and UV-C. She is also active in developing edible coatings and biopolymers to enhance shelf life and sustainability. Her research extends to the valorization of agricultural by-products and the promotion of the Mediterranean Diet. Dr. Gonçalves has authored over 50 peer-reviewed articles and collaborates on major national and EU-funded projects.