Camila G. Pereira completed her PhD in Food Engineering from the State University of Campinas in 2005. She is currently an Associate Professor in the Department of Chemical Engineering at the Federal University of Rio Grande do Norte and teaches classes in Chemical and Food Engineering courses of the department. She taught two long-term courses in the area of supercritical technology. She has 1 patent and 24 published book chapters. She is the editor of the book "Thermodynamics of Phase Equilibria in Food Engineering" by Elsevier and co-editor of the book: "Fundamentos de Engenharia de Alimentos", by Atheneu, 1st and 2nd editions. She works in the area of thermodynamics and separation processes applied to different sectors (food, chemical, environmental, fuel, biotechnology, and pharmaceutical). In her Lattes curriculum, the most frequent terms in the context of scientific and technological production are thermodynamics, phase equilibrium, separation processes, supercritical technology, simulation and modeling, and technical-economic analysis.