1. CI&DETS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal;
2. Politechnic Institute of Coimbra-ESTGOH and ISR, University of Coimbra, Portugal;
3. Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania;
4. Directorate of Food Industry, Hungarian Chamber of Agriculture, Budapest, Hungary;
5. Department of Community Nutrition and Food Safety, University of Medicine, Pharmacy, Science and Technology, Targu-Mures, Romania;
6. Department of Health Studies, University of Zadar, Zadar, Croatia;
7. Faculty of Health Sciences, University of Primorska, Koper, Slovenia;
8. Department of Nutrition, School of Health Professions and Nursing, Long Island University, Brooklyn, NY, USA;
9. Molecular Biology Department, Genetic Engineering and Biotechnology Institute, University of Sadat City, Sadat, Egypt;
10. Department of Nutrition, Faculty of Biological and Health Sciences, UFVJM University, Minas Gerais, Brazil;
11. Faculty of Food Technology, Latvian University of Agriculture, Jelgava, Latvia;
12. Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wroclaw, Poland;
13. Department of Food Science, University of Parma, Parma, Italy;
14. School of Nutrition, Faculty of Health Sciences, Maimonides University, Buenos Aires, Argentina;
15. Food Quality and Design Group, Wageningen University & Research, Wageningen, The Netherlands;
16. Department Food Technology, Alexander Technological Educational Institute, Thessaloniki, Greece;
17. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia