Description

Dr. Saldaña is a professor in Food/Bio-Engineering Processing in the Department of Agricultural, Food and Nutritional Science at the University of Alberta in Canada. She has a Ph.D. degree in Chemical Engineering with a specialization in Process Engineering from the State University of Campinas, Brazil. Before joining the University of Alberta, Dr. Saldaña has done research in Germany, The Netherlands, and Japan. She is internationally recognized for her work on emerging green processing technologies, including supercritical carbon dioxide, subcritical water processing, ultrasound and high-pressure processing to treat food, biomass and agricultural residues to obtain high-value bioactive compounds, biopolymers and chemicals for use in nutraceutical, functional food and industrial applications. Her research includes extraction, fractionation, reaction and particle formation to develop novel processes to obtain desired high-value products and nutraceuticals such as unsaturated fatty acids, vitamins and phenolics.

Prof. Saldaña has received various international awards from academia and industry, including the 2022-2023 ALES International Engagement Award, the 2017-2018 McCalla Professorship Award among others. She has been a reviewer for national/international grant applications. She co-organized the 13th International Symposium on Supercritical Fluids held in Montreal in 2022. She was the chair and organizer for the Natural Health Product (NHP) Conference held in Edmonton in 2019. She has served on the NSERC RTI committee. Dr. Saldaña is a member of various associations such as CIFST (Member at Large for the AB Section), ISSF, IFT, and NHPRS (Member at Large) among others. She is currently the Editor of the Journal of Food Engineering Reviews and Guest Editor of the Journal of Supercritical Fluids.

La grabación de la sesión se subirá aquí el 18 de octubre.