M. Angela A. Meireles is the Director of Innovation of Bioativos Naturaisand a professor of Food Engineering at UNICAMP (University of Campinas), Brazil, where she began working in 1983 as an assistant professor. In 2016, she partially retired from UNICAMP, where she holds the position of Collaborator Professor for the post-graduate program in Food Engineering where she was the leading research technology transfer projects, such as(i) Development of a process to obtain an extract from Cannabis sativa (http://entouragelab.com/index.html) for ENTOURAGE Brasil; (ii) Development of an integrated process to produce bioactives for the cosmetic industry (https://pt-br.facebook.com/scosmeticosdobem/) and (iii) Assembling a supercritical fluid pilot plant to process algae (http://www.cietec.org.br/project/bioativos/). During her time in academia, prof. Meireles taught, among other courses, thermodynamics, mass transfer, design, and so on at the undergraduate and graduate level. She worked closely with industries developing GRAS processes for obtaining extracts from a variety of natural resources. After she partially retired from UNICAMP,she became a business partner of Bioativos Naturais (http://bioativosgroup.com.br/bioativos-group/). She holds a Ph.D. in Chemical Engineering from Iowa State University, USA (1982), and MSc and BS degrees in Food Engineering both from UNICAMP (1979 and 1977). Prof. Meireles has published over 350 research papers in peer-reviewed journals and has made more than 500 presentations at scientific conferences. Prof. Meireles has supervised 51 Ph.D. dissertations, 33 MSc theses, and approximately 75 undergraduate research projects. Her research is in the field of the production of extracts from aromatic, medicinal, and spice plants by supercritical fluid extraction and conventional techniques, such as steam distillation and GRAS (or green) solvent extraction, including the determination of process parameters, process integration and optimization, extraction fractionation, and technic and economic analysis; the stabilization of the extracts using particulate systems is also among her more recent research as well as non-thermal processing for stabilization of liquid foods. She has coordinated scientific exchange projects between UNICAMP and European universities in France, Germany, Holland, and Spain. Nationally, she coordinated a project (SuperNat) that involved 6 Brazilian institutions (UNICAMP, UFPA, UFRN, UEM, UFSC, IAC) and a Germany University (TUHH). In 2000–2005, Dr. Meireles coordinated a Thematic Project financed by FAPESP (State of São Paulo Science Foundation) on supercritical technology applied to the processing of essentials oils, vegetable oils, pigments, stevia, and other natural products. She has coordinated many technology transfer projects in supercritical fluid extraction from native Brazilian plants. She coordinated two projects in supercritical fluid chromatography to analyze petroleum in a partnership with PETROBRAS and to analyze the food system in a partnership with Water Technologies of Brazil. She is the Editor-in-Chief of The Open Food Science Journal (https://benthamopen.com/TOFSJ/home/) and Food and Public Health (http://www.sapub.org/journal/aimsandscope.aspx?journalid=1002), and the Associate Editor of Heliyon – Food Science (https://www.cell.com/heliyon/food-science/editors) and RSC Advances (https://www.rsc.org/journals-books-databases/about-journals/rsc-advances/). She belongs to the editorial boards of The Journal of Supercritical Fluids, Journal of Food Processing Engineering (Blackwell-Publishing); Recent Patents on Engineering (Bentham Science Publishers); The Open Chemical Engineering Journal (Bentham Science Publishers); Pharmacognosy Reviews (Pharmacognosy Networld); Food and Bioprocess Technologies (Springer). She was the CoEIC of Recent Patents on Engineering from 2016-2017. She served as Associate Editor for the Journal Food Science and Technology (Campinas); from 1994 to 1998, she served as Associate Editor for the journals Ciência e Tecnologia de Alimentos (Food Science and Technology (Campinas)) and Boletim da SBCTA (News Letter from SBCTA, Braz. Soc. Food Sci. Tech.). She is the editor of the books: (1) Extracting Bioactive Compounds for Food Products: theory and application. Boca Raton, USA: CRC Press Taylor and Francis Group, 2009. v. 1, 466p, and (2) Fundamentos de Engenharia de Alimentos (Food Engineering Fundamentals), São Paulo: Atheneu, 2013. v. 1, 815p. (coeditor: C. G. Pereira) and the associate editor of the second edition of this book. She was the Guest Editor of special issues of The Journal of Supercritical Fluids and The Open Chemical Engineering Journal. She is a fellow of IAFoST (International Union of Food Science and Technology (IUFoST) since 2014 and received the Albert Nelson Marquis Lifetime Achievement by Marquis Who’s Who. She received the CAPES-Elsevier 2014 Scientist Women Award, two of her students received the CAPES Award for the Best Ph.D. dissertation in 2011 and 2016. She received twice from UNICAMP the Award “Zeferino Vaz” granted for excellence in the years of 2010 and 2016. From the UNICAMP Innovation Agency, she received theaward for several innovative technologies.