Dr. Katia Rezzadori is currently an adjunct professor in the Department of Food Science and Technology (CAL), at the Federal University of Santa Catarina (UFSC). She obtained a Bachelor’s degree in food engineering in 2006 from the Universidade de Passo Fundo, a Master’s degree in food engineering in 2010 from Federal University of Santa Catarina, and a Ph.D. in food engineering from UFSC in 2014, in the area of membrane separation processes, with a sandwich period at the University of Valladolid (Spain). She completed her postdoctoral studies at UFSC during the years 2014–2018. She works in the areas of process and product technology with an emphasis on membrane separation and cryoconcentration processes to obtain new ingredients with functional coloring, antioxidant and antimicrobial properties, meat and meat products technology, the development of innovative meat products, and quality analysis of meat and meat products.