CV Lattes
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Universidade de São Paulo (USP). Escola Politécnica (EP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Science and Technology of the Food from Universidade Estadual de Campinas (1977), master's at Engenharia de Alimentos from Universidade de São Paulo (1988) and doctorate at Chemical Engineering from Universidade de São Paulo (1994). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: pasteurização, pão francês, processo, trocador de calor a placas and congelamento. (Source: Lattes Curriculum)
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In recent years, there has been a great change in the behavior of consumers, who are increasingly looking for more natural products that bring some health benefits. In addition, thousands of people suffer from specific diseases and conditions such as allergies, intolerances, digestion problems, limitations in the ability to chew or swallow foods, and, as part of the treatment, they need t…
The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to addr…
The quality of food products throughout their shelf life changes as they are perishable by nature. Moreover, consumers increasingly demand for more convenient products with a lower degree of processing and presenting fresh features with high quality. Intelligent packaging is a new concept that can be used as a tool to monitor and report a quality attribute of a product from its distributi…
Driven by the growing demand for food products with better nutritional value and sensorial quality e by the socio-economic potential associated with the development of new processing technologies in Brazil, this project aims to determine and study the dielectric properties (DEP) of liquid foods in view of the continuous thermal processing using microwave technology. This emerging technolo…
The preparation of food materials needs the application of efficient and cheap methods with ever higher quality required by the consumers.Convective drying with hot air and this technique in combination with other methods allow to produce a dried product which maintains (sometimes even improves) the nutritional, functional, taste and flavour properties. At the same time, the energy requir…
(Only some records are available in English at this moment)
Challenges in chewing and swallowing food are usually associated with a medical condition known as dysphagia. This condition can occur naturally, through aging, or as a consequence of previous clinical conditions, including cerebral vascular accidents, neurological diseases and cancer. Thus, it can affect individuals across different age groups, requiring diet modifications. In this conte…
In recent years, there has been a great change in the behavior of consumers, who are increasingly looking for more natural products that bring some health benefits. In addition, thousands of people suffer from specific diseases and conditions such as allergies, intolerances, digestion problems, limitations in the ability to chew or swallow foods, and, as part of the treatment, they need t…
In recent years, pollution by plastics in nature has led to research into biodegradable materials that can act as a substitute for packaging fossil sources made of botanical sources such as cassava starch. However, contamination by residues from cassava processing (roots and peel) requires the complete integration of these tubers as raw material. This project aims to use cassava flour and…
New applications for pectin in biomedical, food and pharmaceutical industries are emerging and, thus the search for alternative extraction methods and sources is increasing, targeting sustainable processes with high yields. Papaya fruits (Carica papaya L.) represent a promising raw material for pectin extraction, and Brazil was one of the world's top five producers between 2018 and 2022. …
The use of frozen dough can provide advantages in transportation and storage; however, when it is frozen before fermentation, the yeast capacity is reduced. Moreover, the number of viable yeast cells decreases, thus a reducing compound that has a weakening effect on the gluten matrix is released. Developing and applying a frozen resistant hybrid yeast can attenuate these problems. Therefo…
(Only some records are available in English at this moment)
Challenges in chewing and swallowing food are usually associated with a medical condition known as dysphagia. This condition can occur naturally, through aging, or because of previous clinical conditions, including cerebral vascular accidents, neurological diseases and cancers. Thus, it can affect individuals across different age groups, requiring diet modifications. In this context, the …
The growing demand for pectin, driven by its diverse applications in the food, pharmaceutical, and biomedical sectors and consumer preference for clean-label ingredients, has led to a search of new sources and extraction methods. This project aims to obtain pectin from overripe papaya, reducing papaya post-harvest losses, applying pulsed electric field (PEF) technology, a non-thermal gree…
Several bioactive compounds (from fruits, vegetables, grains and cereals) can be applied in the formulation of bread, to improve its nutritional characteristics. Taking this into account and the applications of the freezing technique as a bread dough preservation method, it becomes clear the importance of knowing the behavior of these bioactive compounds in cases where the dough is expose…
We recently proposed the ozonation as an interesting alternative to modify starches with a focus on film production. The films produced with ozonated starches presented enhanced mechanical properties, with increased tensile strength and Young's modulus. However, water vapour and oxygen permeability were also increased. Bilayer films propose to combine the characteristics of different indi…
Yacon is a plant cultivated originally in South America for its tuberous, mildly sweet roots. Its low amounts of sucrose and glucose and high amount of non-digestible carbohydrates makes the yacon a good option for low- carbohydrate diets. However, shelf-life of yacon is limited to about seven days at ambient temperature, due to its high water content. Convective drying of yacon roots mig…
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing grants |
| 23 / 11 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 34 / 20 | Completed scholarships in Brazil |
| 2 / 2 | Ongoing scholarships abroad |
| 9 / 9 | Completed scholarships abroad |
| 73 / 47 | All research grants and scholarships |
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