Prof. F. Xavier Malcata completed a B.Sc. degree in Chemical Engineering at the College of Engineering, University of Porto (UP), Portugal; and a Ph.D. degree in Chemical Engineering, with a distributed minor in Food Science, Statistics, and Biochemistry, at the University of Wisconsin, Madison, USA. He is currently a Full Professor at UP’s Department of Chemical Engineering, and a Senior Researcher at LEPABE/ALiCE. He has previously served as Dean of the College of Biotechnology of the Portuguese Catholic University, President of the Portuguese Society of Biotechnology, Chief Executive Officer of University/Industry Extension Associations AESBUC and INTERVIR+ and Biotechnological Entrepeneurial Incubators CiDEB and INOVAR&CRESCER, and Portuguese Government Liaison Officer to the European Commission for food and biotechnology matters. Over the years, Prof. Malcata has received several national andinternational public recognitions and awards, including the: William V. Cruess Award for excellence in teaching, from the Institute of Food Technologists (USA); Teaching Award in Dairy Manufacturing, from the American Dairy Science Association (USA); Stephen S. Chang Award for distinguished accomplishments in research with lipids, from the American Oil Chemists’ Society (USA); Elmer Marth Educator Award, from the International Association for Food Protection (USA); and Scientist of the Year Award, from the European Federation of Food Science and Technology (Netherlands). Prof. Malcata has published 14 monographs and edited 5 books; published 400+ papers in peer-reviewed international journals, collaborated in 60+ R&D projects – serving as principal investigator in 35+, and served on the editorial boards of 5 major journals in the areas of applied biotechnology, and of food science and engineering.