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Dr. Alicia de Francisco 1`has over 25 years of experience in her current field. She is a professor at the Universidade Federal de Santa Catarina. She teaches grain science and food biology at the school to undergraduates and graduates. She received her PhD in Grain Science from Kansas State University. Her Master’s and Bachelor’s degrees are in Biology. She is a member of the American Association of Cereal Science. In the next few years she would like to continue what she is currently doing. She is looking forward to networking and connecting with other like-minded professionals, and to gaining the recognition and credibility of being a member.
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