Prof. Dr. Jorge A. Saraiva is an associate professor at the Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal. He obtained a PhD in Biotechnology (specialization in Food Science and Engineering) from the College of Biotechnology (ESB), Portuguese Catholic University (UCP) in 1994. Prof. Saraiva’s research interests include cold pasteurization of foods, food properties improvement and new food production, biotechnological applications, cold extraction of natural compounds, and hyperbaric preservation of foods.