Rodrigo Petrus is an associate professor in the Food Engineering Department at the University of Sao Paulo in Brazil. He holds degrees in Food Engineering and Ph.D. in Food Technology. He has worked as a research fellow in the High Pressure Processing Validation Center at Cornell AgriTech/USA. His field of investigation includes hurdle technology applied to liquid food processing and stability. Dr. Petrus currently serves as a scientific director in the Food Engineers Brazilian Association (ABEA-SP).