Paulo Henrique Machado de Sousa is professor of the Gastronomy Course at the Federal University of Ceará, and professor and adviser of the course of Post-graduation Program in Food Science and Technology of the Federal University of Ceará. He completed his doctorate in Food Science and Technology by the Federal University of Viçosa. He works in the areas of processing of products of vegetal origin and gastronomy, with emphasis on the use of sensorial analysis as a tool for the development and monitoring of products.