Graduate at Ingeneria Química from Universidad Boliviana Gabriel René Moreno (1981) and master's at Science and Technology of the Food from Universidade Estadual de Campinas (1984). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: tecnologia, alimentos de conveniência, alimentos f, inovação tecnológica, alimentos funcionais, tecnologia de alimentos and feijâo integral instantâneo. (Source: Lattes Curriculum)
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The development of a new hydration process, called Controlled Differential Hydration (PHDC), thus removing the soluble solids losses that normally occur in conventional hydration processes. The need to hydrate the soybeans to a level compatible with the wet processing without loss of soluble solids leaching was the starting point for the development of the process, introducing a new conce…
Owing to the complexity of modern life, the spread of so-called convenience products - foods which combine speed with ease of preparation - has become ever more widespread. The development of instant whole beans was based on growing demand from that market and considering that Brazil is the world’s leading producer and consumer of this important legume. Instant beans benefit from the high…
| 4 / 2 | Completed research grants |
| 2 / 1 | Completed scholarships in Brazil |
| 6 / 3 | All research grants and scholarships |
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CV Lattes