Andréia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska – Lincoln, working closely with their Food Processing Center. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from UNL and her research area of interest is processing for food quality, safety and security. Recently she has focused on improving the safety of grain and grain based products throughout their production and processing chains. Her research and extension activities have international reach, spanning several continents. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee.
