CV Lattes
Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Ëngenharia Agronomica from Escola Superior de Agricultura Luiz de Queiróz (1976), master's at Food Science And Tecnology from University of New South Wales (1986) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1995). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: bem estar animal, suíno, qualidade de carne, meat quality and insensibilização. (Source: Lattes Curriculum)
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The quality of pork can be affected by the PSE (pale, soft, exudative meat) or the DFD (dark and firm meat, dry on the surface) conditions. The presence of these anomalies affects the functional properties of the muscle intended for processing, as well as the appearance of the final product. Until the PSE/DFD conditions in pigs are eliminated through genetic selection, pre-slaughter handl…
(Only some records are available in English at this moment)
| 21 / 7 | Completed research grants |
| 16 / 0 | Completed scholarships in Brazil |
| 37 / 7 | All research grants and scholarships |
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