Alice Marciniak, PhD is a PhD graduate in Food Science and Technology from Laval University, Canada. For her Ph.D., she worked with high hydrostatic pressure to separate the main proteins from cheese whey. She has a background in Food Biochemistry, Food processing and Dairy Science, and has a master degree from France in food waste valorization. She is now working as a Postdoctoral Researcher at the Department of Food Science of The Ohio State University, in the research team of Rafael Jimenez-Flores. Her current research work focuses on milk bioactive components fractionation and characterization.