Roger Darros-Barbosa

Food Engineering from Universidade Estadual de Campinas (1979), Master's in Food Engineering from Universidade Estadual de Campinas (1992) and PhD in Food Science emphasis in Food Engineering from University of Florida (2003). Has experience in the Science and Technology of Foods, focusing on Food Engineering, with emphasis in the Engineering of Conventional and Non-conventional Processes, Transformation of Foods and on Industrial Food Processing Plants, in the following subjects: high pressure processing, ulktrasound, thermal processing of foods, fruit juices, orange and by products processing, clarifying process of vegetable juices and cane sugar by products. (Source: Lattes Curriculum)