Dr. Roberta Targino Hoskin earned her PhD
in Chemical Engineering in 2004. After being a professor in Brazil for more than 20
years, Dr. Hoskin is now a senior researcher of Food,
Bioprocessing and Nutrition Sciences at North Carolina State University, USA.
Her work in the Food Science and Technology field has resulted in several
publications in high-impact scientific journals as well as presentations at
international conferences worldwide. Her research interests include food
phytochemicals, processing techniques, repurposing and novel ingredients.
