Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018. Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.

• 1. Use of high-pressure technologies on enzymes2. Effects of high pressure on protein stability, structure, and function—Theory and applications3. Effect of high-pressure technologies on enzyme activity and stability4. Effect of high-pressure processing on the kinetic parameters of enzymes5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction6. High-pressure processing associated with other technologies to change enzyme activity7. Effects of high-pressure processing on enzyme activity in milk and dairy products8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs10. Effect of high-pressure homogenization on enzyme activity in juices11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products12. Applications of high-hydrostatic-pressure processing on microbial enzymes13. Applications of high-pressure homogenization to microbial enzymes14. Effect of high-pressure technologies on enzymes used in nonfood processing applications15. Future challenges of using high-pressure technologies on enzymes

Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018. Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.

• 1. Use of high-pressure technologies on enzymes2. Effects of high pressure on protein stability, structure, and function—Theory and applications3. Effect of high-pressure technologies on enzyme activity and stability4. Effect of high-pressure processing on the kinetic parameters of enzymes5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction6. High-pressure processing associated with other technologies to change enzyme activity7. Effects of high-pressure processing on enzyme activity in milk and dairy products8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs10. Effect of high-pressure homogenization on enzyme activity in juices11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products12. Applications of high-hydrostatic-pressure processing on microbial enzymes13. Applications of high-pressure homogenization to microbial enzymes14. Effect of high-pressure technologies on enzymes used in nonfood processing applications15. Future challenges of using high-pressure technologies on enzymes

Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018. Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.

• 1. Use of high-pressure technologies on enzymes2. Effects of high pressure on protein stability, structure, and function—Theory and applications3. Effect of high-pressure technologies on enzyme activity and stability4. Effect of high-pressure processing on the kinetic parameters of enzymes5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction6. High-pressure processing associated with other technologies to change enzyme activity7. Effects of high-pressure processing on enzyme activity in milk and dairy products8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs10. Effect of high-pressure homogenization on enzyme activity in juices11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products12. Applications of high-hydrostatic-pressure processing on microbial enzymes13. Applications of high-pressure homogenization to microbial enzymes14. Effect of high-pressure technologies on enzymes used in nonfood processing applications15. Future challenges of using high-pressure technologies on enzymes