Conrad O Prera received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and Technology of Processing of food products, with special emphasis on dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste. Conrad O Prera received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and Technology of Processing of food products, with special emphasis on dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.

Chemistry and Technology of Processing of food products