Universidad Nacional de Colombia, Sede Medellín

Dr. Osorio is Chemist of Universidad Nacional de Colombia (1993), and obtained her M. Sc and Dr. Sc. in Chemistry at the same University in 1995 and 2001, respectively. She was research fellow in natural product chemistry at Tokyo Institute of Technology, Tokyo, Japan (1998) and visiting scientist in biochemistry lab at Universidad de La República, Montevideo, Uruguay (2000), during her doctorate. After her doctorate, she did a stay at Technical University of Braunschweig, Braunschweig, Germany (2002), and has been visiting researcher at Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA (2005) and Technical University of Munich, Munich, Germany (2018). Dr. Osorio started her academic career at Department of Chemistry of Universidad Nacional de Colombia, Bogotá, Colombia as Associated Instructor (1997); continued as Assistant Professor (1998), Associated Professor (2006), and currently serves as Professor since 2014. She is Deputy Editor of ACS Food Science & Technology, and has been a member of the Editorial Advisory Board of Journal of Agricultural and Food Chemistry since 2016.

With a master’s degree in information science and extensive experience as a teaching professor focusing on the production, dissemination, use and application of scientific and technological information, Regiane A. Bracchi’s main role as the ACS Publications Latin America Manager is to support the scientific community in the region. This work centers on the development and implementation projects and partnerships associated to the access, use, and application of all ACS resources and solutions, as well as the promotion of opportunities and programs for the benefit of science in Latin America.

Juliana is the Publishing, Scientific Information, and Outreach Specialist for ACS Publications, a division of the American Chemical Society. She holds a degree in Chemical Engineering, and has obtained both her Master’s and Doctorate in Food Science and Technology from the Universidad Nacional de Colombia. Juliana has served as a visiting scholar at the University of Messina in Italy, The Ohio State University in the USA, and the University of Seville in Spain. She has more than 10 publications in the area of sensory analysis and chemical study of food. Juliana has also been awarded the Fulbright scholarship and has participated in the ACS Summer School on Green Chemistry & Sustainable Energy 2023.