**Dr. Mary-Grace C. Danao** is a Research Associate Professor in the Department of Food Science and Technology and a value-added food processing specialist with The Food Processing Center at the University of Nebraska–Lincoln. In her role, she leads applied research and extension efforts focused on high pressure processing (HPP), high pressure homogenization, and freeze-drying technologies to enhance food safety, product quality, process optimization, and shelf-life for a wide range of food products. Since 2017, Dr. Danao has coordinated the HPP & Engineering Services Laboratory at the Food Processing Center, where she and her team conduct microbial challenge studies, process validation, and shelf-life analyses to support food manufacturers in complying with USDA and FDA regulatory requirements and bringing innovative products to market. She also contributes to UNL’s academic mission by teaching in areas such as pet food manufacturing as part of the Food Technology for Companion Animals program, helping prepare students for careers in food processing and technology. Dr. Danao’s work bridges fundamental food engineering research with practical industry applications, enhancing value-added processing capabilities for both Nebraska and U.S. food companies.