Paulo José do Amaral Sobral is Full Professor and Principal Researcher at FoRC (Food Research Center), one of the Centers for Innovation, Research and Dissemination (CEPIDs) supported by FAPESP, at the University of São Paulo (USP), he is Food Engineer by the Federal University of Viçosa, Brazil (1983), Master in Food Engineering by the State University of Campinas, Brazil (1987), “DEA” in “Génie des Procédés Option Génie Alimentaires” by “Ecole Nationale Supérieure Des Industries Alimentaires”, France (1988) and PhD in “Génie des Procédés” by the “Institut National Polytechnique de Lorraine”, France (1992). He teaches Physical-chemistry of Foods and Mass Transfer for undergraduate students, and Physical-chemistry of Foods for Post-graduate students, both in Food Engineering courses. His main research interests are focused on development, characterizations and applications of passive or active films based on biopolymers. Food drying, rheology, storage and physical-chemical properties have been also studied by him. He is Coordinator of the Advisory Committee (CA-AL) of CNPq, and member of the “IFA-Academy” (IFA, Austria) and of the Board of the IberoAmerican Society of Food Engineering (SIBIA).