Taliana Bezerra, Food Engineer, PhD in Food Science and Technology, and CNPq Research Productivity Fellow – Level 2, is an Associate Professor at the Federal University of Paraíba (UFPB), affiliated with the Department of Food. She holds a BSc in Food Engineering, an MSc and a PhD in Food Science and Technology from UFPB, as well as a postdoctoral fellowship in the same field. Her notable academic work focuses on the valorization of agro-industrial by-products of animal and plant origin, the production and characterization of bioactive peptides, phenolic compounds, functional ingredients, fermentation processes, and the aging of Brazilian spirits (cachaça), as well as meliponiculture and sustainable biotechnological processes. Her research is distinguished by the application of advanced chromatographic techniques (GC-FID, GC-MS, and HPLC), in addition to sensory and bioactivity analyses. Her main areas of activity and publication include Food Science and Technology, Food Biotechnology, Food Chemistry, Fermentation, Agro-industrial residue valorization, and Sustainable innovation, with extensive scientific output in national and international peer-reviewed journals.