Born in Chile. Professor Jorge Moreno is internationally recognized in food engineering research. His main research activities include emergent technologies, ohmic heating, vacuum impregnation, osmotic dehydration, bioactive compounds, and physical and microstructure properties. His work includes the acceleration of the osmotic dehydration process through the ohmic heating of fruits, the influence of ohmic heating and vacuum impregnation on the polyphenols and aromatic compounds of osmotically dehydrated fruits, and the obtaining of fruit snacks with functional properties using vacuum impregnation technology. The results of his work have been published in several journal papers and book chapters. Dr. Moreno received his B.Sc. degree in food technology and his B.Sc. degree in food engineering both in Chile (University of La Serena) and a Ph.D. degree in Food Science and Technology in Spain (Polytechnic University of Valencia). Dr. Moreno is a professor of fruit and vegetable processing, food dehydration, emerging technologies, and bioactive compound research at the Department of Food Engineering, University of Bío-Bío Chile. From 2005 to 2006, he worked in the enology area of the Department of Food Science and Technology at Oregon State University, USA. He uses the combination of emergent technologies to add value to the raw materials and obtain minimally processed products. Since November 2017, Dr. Moreno has been dean of the Faculty of Health and Food Sciences.