Dr. Claudia M. Asensio is a Research Assistant Professor in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign, Urbana, IL, USA. She earned both her B.Sc. and Ph.D. degrees in Agricultural Engineering from the Universidad Nacional de Córdoba, Argentina. Dr. Asensio's core research revolves around the chemistry and sensory evaluation of fats and oils, concentrating on lipid preservation and stability. Her research centers on the chemistry and sensory evaluation of fats and oils, with a key focus on lipid quality, preservation, and stability through the use of natural antioxidants to replace synthetic additives.