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Marlene Aranda Saldana is a Professor in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta, specializing in Food and Bio-Engineering Processing. She focuses on emerging processing technologies utilizing supercritical fluids for biomass and agricultural materials, with extensive research in natural health products and food processing. Her academic journey includes conducting PhD research at distinguished institutions such as the Technical University of Hamburg-Harburg and Delft University of Technology. Professor Saldana has made significant contributions to the fields of food science and engineering, with a strong emphasis on sub/supercritical fluid processing, high-pressure processing, and mathematical modeling in food technology. Her work has garnered multiple awards, including the Killam Annual Professorship Award and the McCalla Professorship at the University of Alberta. She actively mentors graduate students and postdoctoral fellows, encouraging them to explore supercritical fluid technology. Her research interests encompass a wide range of topics including food by-product utilization, unit operations in food processing, and innovative extraction techniques. She has published numerous papers in reputable journals, further establishing her expertise and leadership in the study of processing technologies that enhance the value of food products.
Department: Mechanical Engineering and Engineering Management