Suzana Caetano da Silva Lannes

Full Professor at the Pharmaceutical Sciences School - University of São Paulo. Experience in the chemical and food industries from 1981 to 1990. Taught from 1998 to 2013 "Industrial Physics", currently responsible for "Food Technology", "Rheology in the Pharmaceutical and Food Industries", "Technology and development of nutritionally lipid products enriched" and "Pharmacy course completion work"; collaborator "Pharmaceutical Practices", "Internship in pharmaceutical activities". Undergraduate in Chemical Engineering from the Escola Superior de Química Oswaldo Cruz (1987), Master's (1993) and Doctorate (1997) in Biochemical-Pharmaceutical Technology from the University of São Paulo, and Post-Doctorate at the Dipartimento di Ingegneria Chimica e di Processo - Università degli Studi di Genova (UNIGE), Genova, Italy (2011). She obtained the title of Associate Professor in 2008. Editor-in-Chief of the Food Science and Technology journal from 2005-2010 and 2013-Sep/2019. Current Editor of Foods, Associate Editor Frontiers., editor of Journal of Agri, Food and Nutrition. Advisor for Master's and Doctorate courses in the Postgraduate Program in Biochemical-Pharmaceutical Technology at FCF/USP in Food Technology. President of SBCTA - Brazilian Society of Food Science and Technology, 2015-mar/2019. Vice-President of the Brazilian Society of Rheology, 2010-17. Full member of the Deliberative Council of the Brazilian Association of Scientific Editors - ABEC, 2014-2016, and member of the Board of Directors 2016-2020. Participant of international entities: IUFoST - Member of Board of the Directors/Acting President (2018-2022), Board Sub-Committee Institutional Membership (2022-2024), (Governing Council, Adhering Body); ALACCTA (Directive, Fiscal Council, Events Committee) (2011-2022); and IFT (Adhering body). President of the FCF/USP Research Committee (2018-2020), President of the FCF/USP Internship Committee (2015-2019), Vice-President (2016-2020) and President (2020 - 2022) of the TCC FCF/ USP, Vice-President of the FCF/USP Undergraduate Subjects Assessment Group (2016-2019), Vice-President of the FCF/USP Course Coordination Committee (2020-2022), President of the Farma-Recicla Commission (2012-2020 ), President of the FBT/FCF/USP Internship Support Committee (2014-current), member of the FCF/USP Institutional Academic Planning Committee (2019-2022), Vice-Presidente of FCF/USP International and National Relations Committee (2025-2028). Fellow of IAFoST (International Academy of Food Science and Technology (since 2022). Researcher at the Center for Carbon Research in Tropical Agriculture (CCARBON) - ESALQ, with funding from FAPESP-CEPID. Works mainly on the following topics: a study of fatty products (emulsions, chocolate, cupuaçu, mayonnaise, ice cream and bakery), rheology, physics and food structuring, development of special formulations, cocoa and oil and fat product technology. She has 3 patents filed and 6 patents granted in the area of Food Technology..https://orcid.org/0000-0002-4481-7376 (Fonte: Currículo Lattes)