Prof. Dr. Marco Antonio Trindade earned a BS in Food Engineering (1993) from the Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), an MS in Food and Nutrition (1998), and a PhD in Food Technology (2003), both from the Universidade Estadual de Campinas. He is now an Associate Professor at the Department of Food Engineering (ZEA), College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP). His research interests include meat processing, meat quality, meat products, healthier meat products, mechanically separated meat, stability of meat and meat products, and sensory evaluation of meat and meat products.