Professor Fernanda Vitória Leimann graduated in Chemical Engineering at the Federal University of Santa Catarina (UFSC, Brazil) in 2006, her master in Chemical Engineering in 2008 and received her PhD degree also in Chemical Engineering in 2011 at the same institution. During her PhD, she performed an internship in the Max Plank Institute for Polymer Research (Mainz, Germany) with the Professor Katharina Landfester. She then joined the Federal University of Technology in 2011, teaching for Food Technology, Food Engineering and Chemical Engineering graduation courses, as well as for Food Technology Master course. From 2017 to 2018 she worked in the Polytechnic Institute of Bragança, Portugal (Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials, LSRE-LCM and Mountain Research Centre, CIMO) as postdoctoral researcher supervised by Professors Filomena Barreiro and Isabel C. F. R. Ferreira. She is still an associate member of CIMO. She has published extensively on the encapsulation and bioactivity evaluation of natural products, such as roasted coffee oil, beta carotene, lutein, passion fruit oil, lemongrass essential oil, anethole and curcumin. She is the author of 47 peer-reviewed research articles (12 are related to curcumin encapsulation and bioactivity evaluation), 4 book chapters (one of which comprises curcumin encapsulation and its effects on bioactivity and bioavailability) and 4 patent applications (one of them related to nanoencapsulated curcumin application as natural colorant).