CV Lattes
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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
graduation at Farmácia e Biquímica from Universidade Estadual de Londrina (1993), master's at Science and Technology of the Food from Universidade Estadual de Londrina (1996) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2007). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: extrusão, amido modificado, féculas, polvilho azedo and pão de queijo. (Source: Lattes Curriculum)
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The world population growth and human migration from the countryside to the cities bring concerns from various sources, among them the production of food in quantity and quality to ensure food security of the population. Under this view, increased consumption of processed foods seems inevitable. On the other hand, the consumer is becoming more demanding and global and national studies sho…
Epidemiological studies combined with the recommendations of health authorities about the importance of a balanced diet have directed the research of new product development. Various procedures, ranging from modifying processes to the introduction of substances with special properties of nutrition and health have been used. Among the segments hungry for technologies that can improve the c…
Epidemiological studies combined to the recommendations of health authorities about the importance of a balanced diet have directed the research of new product development. Various procedures, ranging from modifying processes to the introduction of substances with special properties of nutrition and health have been used. Among the segments hungry for technologies that can improve the cha…
The seek for vegetable proteins has increased in recent years, mainly stimulated by the benefits conveyed in terms of nutritional aspects, healthiness and issues related to sustainability in the food production system. The use of vegetable proteins has been considered by the production sector as a more economical strategy to improve the nutritional and techno-functional quality of foods, …
| 2 / 2 | Completed research grants |
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 5 / 5 | All research grants and scholarships |
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