CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Assis. Faculdade de Ciências e Letras (FCL-ASSIS) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1992), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1995) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2001). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: cenoura, análise sensorial, suco de laranja, reologia and desidratação osmótica. (Source: Lattes Curriculum)
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In the purview of the recent demand for healthy and sustainable products, incorporation of bioactives into relevant products has increased by virtue of the health and nutrition-based benefits conferred by these functional molecules. The primary objective of this project is to develop a hydrogel based on polysaccharides, such as fucoidan and mainly alginate, which will be extracted from br…
3D printing technology, also known as additive manufacturing, offers extensive applications across various industries, including food, pharmaceuticals, cosmetics, bone tissue engineering, among others. The goal of this project is to develop an alginate-based hydrogel extracted from brown seaweed of the Sargassum genus, with the aim of using it in 3D printing. To achieve this, the ability …
The consumption of fruits provides important health benefits with direct implications on quality of life. Brazil has one of the largest agricultural production of the world, for export mainly. The growing concern about the environment has been mobilizing segments of the market and enabling projects that lead to sustainable industrial system production. Several studies about the compositio…
Brazil has a large production of fruits, producing tropical fruits, subtropical fruits, and temperate fruits. The fruit can be produced for the domestic market or for export and can be marketed fresh or processed to ensure longer shelf life. Among the processes that promote longer life of food, dehydration is a simple and high-efficiency method, because it removes water, inhibiting the gr…
| 1 / 1 | Ongoing grants |
| 2 / 1 | Completed research grants |
| 3 / 3 | Completed scholarships in Brazil |
| 6 / 5 | All research grants and scholarships |
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