Prof. Maria Terezinha Santos Leite Neta graduated in Food Engineering from the Federal University of Sergipe (UFS) with a Master's degree in Food Science at UFS either, and a Ph.D. in Industrial Biotechnology. She is acting mainly on the following themes: Dairy Science, development of new products and their tactics, quality control, physical and chemical characterization of food raw materials and their derived products, Essential Oils, Microencapsulation, and Gas Chromatography coupled to Mass Spectrum, Utilization of agro-industrial waste for the biotechnological process.
Narendra Narain holds a Bachelor of Science from the University of Agra (1965), a Bachelor’s degree in Chemical Technology with Specialization in Food Technology from Kanpur University (1968), a Master’s degree in Food Technology from the University of Bombay (1970), and a Doctorate (Ph.D.) in Technology in Food from the University of Bombay (1975). He was a Full Professor and Coordinator of the Postgraduate Program in Food Science and Technology between 1981 and 1985 at the Federal University of Paraíba. He is currently an associate professor at the Federal University of Sergipe (UFS). He coordinates the project at the National Institute of Science and Technology (INCT) for Tropical Fruits. He is the Deputy Coordinator of the Postgraduate Program in Food Science and Technology. He coordinates the Flavor and Chromatographic Analysis Laboratory at UFS. He was President of the Brazilian Society of Food Science and Technology (SBCTA) in 2013 and 2014. He works mainly in the following lines of research: Chemical and Biochemical Aspects of Post-harvest Fruit and Vegetables, Chemistry and Technology of Food of Animal Origin—Milk, Meat, and Fish, Process Development Biotechnology, Use of Waste, Aroma, and Flavor in Food, Analytical Methodology using High-Resolution Gas Chromatography Techniques, High-Efficiency Liquid Chromatography, Various Detectors including FID, TCD, DAD, and Mass Spectrometer including Triple-Quadruple and Time of Flight (QTOF).
