Auteur: Gláucia María Pastore

Gustavo Barbosa-Cánovas is director of the Center for Non Thermal Processing of Food at Washington State University in Pullman, WA.  Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology. Gláucia Pastore is Vice President for Research at University of Campinas in São Paulo, Brazil. Suzana Caetano Da Silva Lannes is a Professor in the Biochemical Pharmaceutical Technology Department at the University of São Paulo in São Paulo, Brazil. Rickey Yada is Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, CA. Amauri Rosenthal is a senior researcher in Food Technology and Engineering at Brazilian Corporation for Agricultural Research in Rio de Janeiro, Brazil.  Ken Buckle is a Professor in the Faculty of Engineering, Food Science and Technology at the University of New South Wales in Sydney, AU.