Ronald E. Wrolstad, PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University.

Eric A. Decker, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.

Steven J. Schwartz, PhD, is a Professor in the Department of Food Science & Technology at The Ohio State University.

Peter Sporns, PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.