Carmen Sílvia Favaro-Trindade is a Food Engineer from Universidade Estadual Paulista (UNESP) and a Professor at Universidade de São Paulo since 2017. She holds a Master's Degree in Food Science and Technology from Universidade Federal Rural do Rio de Janeiro (UFRRJ) and a PhD in Food Science and Technology from Universidade Estadual de Campinas (Unicamp). Since 2002, she has taught the undergraduate course Food Engineering at Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), campus of Pirassununga. She was also the Coordinator of the USP undergraduate program in Food Engineering from September 2008 to April 2012, as well as a Teacher and Tutor of the graduate course Food Engineering at USP since 2009. In addition, she was a Visiting Scholar at Purdue University (West Lafayette, Indiana, USA) in 2018 and a Vice Provost of Research at USP from 2020 to 2021. Since 2020, she has been the Associate Editor of “Food Science and Technology Journal”. Her research experience focuses on the field of Food Science and Technology, with an emphasis on microencapsulation, in the following topics: microencapsulation of food ingredients and bioactive compounds such as probiotics, pigments, extracts, propolis, protein hydrolysates, ascorbic acid, and sweeteners.