PFLANZER Sérgio

is a Veterinarian graduated in 2006 from the Pontifical Catholic University of Paraná, with a Masters (2008) and a PhD (2021) in Food Technology from the School of Food Engineering at the State University of Campinas in Brazil, having completed part of his PhD at Texas Tech University in the USA. Since 2013, he has been a professor and researcher at the State University of Campinas in the area of meat science. His main research focus is on the pre- and post-slaughter factors that affect meat quality. In addition to being a professor and researcher in applied science for farming, industry, and consumers, he is passionate about sustainable animal production.