Autor: Tiziana Fornari

Tiziana Fornari is a full professor of Food Science and Technology at UAM University (Universidad Autónoma de Madrid) in Madrid. She received her Ph D degree in chemical engineering from the UNS University (Universidad Nacional del Sur) in Argentine. Her research interests include high pressure technologies applied to the production of functional food ingredients, the isolation of bioactive substances, the fundamentals of separation processes, thermodynamic phase equilibria modeling, process design, simulation and optimization. Roumiana P. Stateva is a full professor at the Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia. She received her Ph D degree in chemical engineering from the Mendeleev University of Chemical Technology, Moscow, Russia. Her research is devoted to the modelling and efficient calculation of phase equilibria of complex systems, and to the development of original methods for the prediction of properties from the chemical structure of pure substances.