CV Lattes
ResearcherID
ORCID
Google Scholar Citations
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Universidade Federal de Viçosa (1983), master's at Génie Des Procédés Options Génie Alimentaires from Ecole Nationale Supérieure Des Industries Alimenataires (1988), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1987) and doctorate at Génie Des Procédés from Institut National Polytechnique de Lorraine (1992). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: filmes comestíveis, gelatina, filmes biodegradáveis, amido and qualidade. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
This proposal has the active participation of six ZEA Associate Researchers. Six professors are accredited in the Food Engineering Graduate Program, and one is accredited in the Materials Engineering and Science Graduate Program, both at FZEA-USP.DSC is used to characterize the thermal properties of foods, colloids and biomaterials. Numerous projects have been carried out at FZEA, generat…
Sustainability, eco-efficiency, circularity, and green chemistry have been driving the development of the next generation of materials, products, and processes. Biodegradable films and biopolymers based on renewable biomass can form the basis for creating sustainable and eco-efficient products capable of competing and capturing the market currently dominated by petroleum raw materials. Th…
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 dielectric properties of foodstuffs and other biological materials is an area of expertise with a significant potential for the development of new methods of characterization, assessing the quality and process monitoring of food using nondestructive techniques. Another field of use, already with wide use for synthetic polymers is the characterization of molecular mobility in amorphous…
The Faculty of Animal Science and Food Engineering (FZEA) was composed of three Departments, the Department of Basic Sciences (ZAB), the Department of Animal Science (ZAZ) and the Department of Food Engineering (ZEA), until October 30th of the current year. After the department restructuration process, the FZEA now has 5 Departments, added the Department of Biosystems Engineering (ZEB) an…
Advances in Molecular Structuring of Food Materials is a five days SPSAS which aims to contribute to the development of molecular structuring of food materials within the large scope of Brazilian food science and technology area. Food engineering, technology and science are increasingly interested in the food / consumer relationship – not only regarding the benefits that foods must or sho…
(Only some records are available in English at this moment)
Sustainability, eco-efficiency, circularity, and green chemistry have been driving the development of the next generation of materials, products, and processes. Biodegradable films and biopolymers based on renewable biomass can form the basis for creating sustainable and eco-efficient products capable of competing and capturing the market currently dominated by petroleum raw materials. Th…
Paper is an excellent material for food packaging. It is biodegradable, lightweight, has good mechanical properties, and is recyclable and from a renewable source, but its hydrophilicity and porosity can be a problem. Therefore, they are normally coated with aluminum and/or plastics, with excellent results, but unfortunately with a loss of biodegradability and recyclability of the composi…
Several bioactive agents can be responsible for antioxidant and/or antimicrobial activities in active films based in biopolymers. However, these compounds are highly hydrophobic, and then, with a very low solubility in water. Thus, their application as bioactive agent in film-forming solutions whose water is the solvent, is a challenge. This problem can be solved by encapsulating these co…
Biopolymers are macromolecules of biological origin that have properties that are of interest to the food industry, with special emphasis on thickening (viscosity enhancing) and gelling (texture) capabilities. Recently, nanocellulose, usually obtained from renewable sources, has aroused interest in improving the properties of biopolymer based systems. Thus, the objective of this project i…
Serious trauma, genetic skin disorders and chronic wounds might result in skin loss, with burns and scalds being major contributors to rapid, extensive, deep wounds with substantial areas of skin damage, frequently without the possibility of skin regeneration. Scaffold plays a critical role in the success of the living tissue reconstructs damaged by such traumas. Enhancement of cellular a…
In overall, the gelatin-based films present good mechanical resistance, however it's constituted poor water vapor barrier. An alternative to improve the properties of these films could be the use of nanoparticles as charge of reinforcement, producing a material so called as nanocomposites (Lagarón et al., 2005). Moreover, it can be suggested that the films based on biopolymers reinforced …
(Only some records are available in English at this moment)
The development of complex colloidal systems using food-grade ingredients for emerging applications in food design is a promising strategy to add value to foodstuff. Herein we present the proposal to explore the design of polyphenol-protein conjugate microgels-stabilized Pickering emulsions to reduce the astringency and improve the bioaccessibility and cellular uptake of quercetin (QUE). …
A major problem for the production of food packaging containing liposoluble active compounds is its poor dispersion into the polymeric matrix. This behavior could be overcome using oil-in-water (O/W) nanoemulsion. Therefore, we have proposed in this research to be advanced in the internship, the development of O/W nanoemulsions with different three active compounds, cinnamaldehyde, garlic…
Films made from biopolymers such as gelatin and collagen may be added of antioxidants or antimicrobial agents. Thus, these films can be considered as active packaging. In this case, both synthetic and natural substances can be used. Due to problems related to the safety of synthetic agents, natural agents have been prioritized. Various compounds can be extracted with such properties from …
| 3 / 3 | Ongoing grants |
| 24 / 11 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 29 / 12 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 62 / 32 | All research grants and scholarships |
| Associated processes | |