Arthur A. Teixeira is professor of agricultural and biological engineering and affiliate professor of food science and human nutrition at the University of Florida, where he teaches courses in food properties and food and bioprocess engineering unit operations. His research interests include engineering design of food preservation and sterilization processing systems; and mathematical modeling for computer simulation, optimization, and control of thermal food processing operations. He has been an invited lecturer, conference speaker and consultant internationally, including England, Ireland, Belgium, Netherlands, Germany, France, Italy, Portugal, Spain, Hungary, Poland, Romania, Bulgaria, Albania, Israel, Brazil, Chile, Peru, Columbia, Honduras, Cuba, China, Indonesia, Australia, Kenya and South Africa. Results from his work have been published in 2 books, 15 book chapters, and over 70 refereed journal articles. He has also advised more than 20 graduate students, many of which have already achieved national and international recognition in the food engineering community. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with the Ross Laboratories Division of Abbott Laboratories in Columbus, OH and with Arthur D. Little in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is twice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the IFT and ASABE, as well as recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida (UF International Scholar of the year, Teacher of the Year in College of Engineering, Gamma Sigma Delta International Award for Distinguished Service and Senior Faculty Award of Merit). He has served on national peer review panels for the USDA and the Fulbright Association, and is associate editor for Transactions of the ASABE, as well as editorial board member for the Journal of Food Science, and Journal of Food Process Engineering. He is also a Registered Professional Engineer in Florida and Massachusetts.