Carmen Adriana Campos is a food science professor at the University of Buenos Aires and a senior researcher and vice director at the Institute of Food Technology and Chemical Processes (http://itaproq.di.fcen.uba.ar/). Carmen completed her Ph.D. in industrial chemistry at Buenos Aires in 1995. Her research interests lie in the area of food science and technology, and their research lines focus on i) the selection of bacteriocins and biosurfactants from lactic acid bacteria and their application in food preservation; ii) the study of the effect of food structure on microbial growth and on stress factor activity; and iii) the study of the interaction between food preservatives as a strategy to improve food preservation. She is a member of the board of directors of the Food Safety Network.