Editor Name: Dr. Sandra Garcia
Educational Qualification: PhD
Designation: Associate Professor at Londrina State University, Brazil
Department: Department of Food Science and Technology, Brazil
University: Londrina State University
Research Interest: development of specially designed functional foods, application of probiotics, prebiotics and unconventional fibers in dairy matrices, meats, vegetables, juices, herbal antioxidant extracts and soy ; prodution of bioproducts; development research in related areas exploring other aspects of probiotics relevant to the safety ( degradation of microcystins in water and deoxynivalenol in wheat products; antimicrobial products and tests on cell lines and laboratory animals) and sustainability of the food industry like value added byproducts (orange and apple juice industry); use of natural materials in probiotic microencapsulation; derivatives of yellow and black soybeans with or without fibers or soy germ containing isoflavones, increased content of aglycones and anthocyanins.
Biography: Sandra Garcia is currently working as an Associate Professor of Food Science and Technology in Food Science Department, Agrarian Sciences Center at Londrina State University, Londrina (PR), Brazil. She is graduated from Campinas State University- UNICAMP, Campinas ( SP) and received M.Sc. degree in Food Science at the same University. Specialization in Dairy at Istituto Sperimentale Lattiero Caseario, ISLC, Italy. The doctorade degree in Food Science by UEL, Londrina (PR), Brazil. She teaches various UG, PG and PhD level courses and guided research projects at PhD, Master and Undergraduate level and currently coordinator of the Graduate Program in Food Science of the Londrina State University and of the BIOPRO Research Group of the CNPq, National Research Council