Maria Isabel Berto

Process Authority with extensive experience in evaluating thermal food processing plants, focusing on regulatory compliance with Brazilian and international public agencies and ensuring food safety. Graduated in Food Engineering from UNESP/Ibilce, she holds a Masters and Ph.D. in Food Engineering from Unicamp/FEA. She has accumulated over 15 years of experience in scientific and technological research at the Institute of Food Technology (Ital/Campinas). She has in-depth scientific and practical knowledge in conducting temperature distribution studies in retorts, ovens, and continuous tunnels, as well as heat penetration studies in different types of products and packaging. She is a specialist in designing aseptic thermal processing for low-acid products, as well as acidified and acidic products in continuous processes, such as sterilization/UHT and pasteurization/HTST processing, considering their physical and rheological properties. She has extensive teaching experience, with the ability to deliver clear and accessible courses covering the theories and applications of calculations and design of aseptic and conventional thermal processes, using both the Mathematical and Ball methods. (Source: Lattes Curriculum)