Prof(a). Dr(a). Cynthia Ditchfield

Cynthia Ditchfield holds a degree in Chemical Engineering from the Polytechnic School of the University of São Paulo, master and PhD in Chemical Engineering from the Polytechnic School of the University of São Paulo with a sandwich in the Department of Food Science and Technology of the University of Georgia at Athens (USA). Currently, she is an assistant professor at the Department of Food Engineering of the Faculty of Animal Science and Food Engineering of the University of São Paulo. Her experience is in Food Engineering in the following areas: Continuous thermal processing of fruit purees, flow of Non-Newtonian fluids, heat transfer, residence time distribution, enzyme inactivation, chocolate processing, biodegradable films, starch and active packaging. She is an editor of LWT - Food Science and Technology since 2020.