Dr. Mendonça received her food engineering degree in Brazil at the Universidade Federal de Viçosa (UFV). Regina Célia is currently an Associate Professor in the UFV. She has experience in the area of food science and technology, with emphasis on technology of products of animal origin, working mainly with the following topics: fermented sausages, pathogens, poultry, pigs, processing, production chain, food security and biotechnology applied in these areas.