Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications

About

Dr. Antonio Pérez-Gálvez is a researcher and head of the Department of Food Phytochemistry Department Instituto de la Grasa Spain. He specializes in pigment chemistry and biochemistry. His research is focused on food functional ingredients and health with special emphasis on carotenoids. Prof. Eduardo Jacob-Lopes is an Associate Professor at the Department of Food Technology and Science Federal University of Santa Maria (UFSM) Brazil. He has more than 15 years of teaching and research experience and has coordinated more than 50 research projects and/or technological development financed by public funding agencies and private initiatives. He is a member of the editorial board of 10 journals and acts as a reviewer for several national and international journals. Dr. Jacob-Lopes research focuses on bioprocess engineering with an emphasis on microalgal biotechnology. His current research takes a multidisciplinary view of applied phycology and its intersection with bioprocess engineering and sustainable engineering. Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications which include 10 books 50 book chapters 100 original research papers 350 research communications in national and international conferences and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products. Dr. María Roca is a researcher at the Food Phytochemistry Department Instituto de la Grasa Spain. She specializes in bioactive compounds in foods and biobased products with special emphasis on chlorophylls and their derivatives. Her research topics include carotenoids chlorophyll breakdown in vitro digestion and bioavailability.