Aniela Pinto Kempka: Bachelor’s degree in Food Engineering and Ph.D. in Chemical Engineering. Associate Professor level VI at the State University of Santa Catarina (UDESC), Western Education Center – CEO), Department of Food Engineering and Chemical Engineering – Pinhalzinho- SC, Brazil. Permanent faculty member of the Postgraduate Programs in Food Science and Technology – PPGCTA – UDESC and Multicentric in Biochemistry and Molecular Biology – PMBqBM, proposed and coordinated by the Brazilian Society of Biochemistry and Molecular Biology (SBBq). Fellow of Research Productivity (PQ) from the National Council for Scientific and Technological Development (CNPq). Experience in the area of bioprocesses (with emphasis on fermentative and enzymatic processes), more specifically: enzymatic and fermentative production of bioactive peptides and determination of specific bioactivities through in silico and in vitro studies; enzymatic extraction of compounds with bioactive properties from plant fractions and determination of specific bioactivities through in silico and in vitro studies; use of by-products and residues as fermentation media and inducers for the production of enzymes and bioactive substances. ORCID ID: https://orcid.org/0000-0002-7864-7416. Web of Science ResearcherID: ITU-8282-2023.