João Borges Laurindo is a Food Engineer (FEB-Barretos-SP, 1984, Brazil), with an MSc in Food Engineering (FEA-UNICAMP, 1990, Brazil) and a Ph.D. at IMFT-Toulouse (1996, France), and is a Visiting Scholar at the University of Massachusetts (2007). As a Professor at the Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil, he has experience in heat and mass transfer in food processing and the design of new process equipment. He has reported results in physical properties of foods, vacuum impregnation, osmotic dehydration, and drying of foods using innovative technologies. In his research group, they developed the drying methods named Multiflash Drying to produce crispy foods and Cast-Tape Drying for the drying of fruit and vegetable pulps to produce films, flakes, and powders at small and large scales. Food texture, including the use of mechanical and acoustical techniques to assess the crispness of dried foods, is also investigated in his research group. At the university, he has a great interest in Food Engineering training, considering curricula studies and the new skills food engineers must develop to help food preservation on small, medium, and large scales. He participated for several years in the evaluation of Graduate Programs of the Food Area (CAPES-Brazil), and he was the coordinator of the Food Science and Technology Advisory Committee (CNPq-Brazil).