Dr Ratti, a specialist of food engineering processes, has been working in the field of food preservation processes for many years. She was also actively involved in experimental measurement and mathematical model prediction of thermal, rheologic and thermodynamic properties as well as food matter transfer related to preservation and food processes. Her research theme aims to better understand process-quality relationships to optimize operation costs while integrating the vitreous transition concept to conservation process application. Thus, her research led to promising results in the field of lyophilisation, osmotic dehydration, warm air drying and their relation with food viteous transition temperature. She led her group for the numeric optimization of heat and simultaneous matter transfer processes using kinetic models. Her discoveries in the field of food process engineering are an encouraging starting point to tackle new challenges associated with modeling and simulation of food conservation processes or heat and matter transfer.