Alessandra Lopes de Oliveira studied Food Engineering at UNESP and has a master's and doctorate in Food Engineering from the State University of Campinas/UNICAMP. She was a visiting professor at the Institute de Chimie Organique et Analityque at the Université d’Orleans (France). She is currently a professor at the Faculty of Animal Science and Food Engineering at the University of São Paulo, Head of the Department of Food Engineering, and Coordinator of the Graduate Program in Food Engineering. She is a supervisor in the graduate program in Food Engineering at the Faculty of Animal Science and Food Engineering at the University of São Paulo and has been a member of the International Master Program: Analytical Chemistry for Drugs and Natural Products at the UFR des sciences Pharmaceutiques at the Université de Bordeaux since 2016. She develops research in the area of Food Science and Technology, specifically in Food Engineering processes, with emphasis on systems that use supercritical carbon dioxide and extraction with pressurized liquid, working mainly on topics related to the study of phase equilibrium and the optimization of green processes for obtaining natural extracts (fruits and plants), in addition to developing research in the areas of chromatographic analysis, sensory analysis, and the processing of ice cream.