Janesca Alban Roman

graduate at Tecnologia em Alimentos from Universidade Tecnológica Federal do Paraná (1999), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2002) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2007). He is currently full professor at Universidade Tecnológica Federal do Paraná. Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: análise sensorial, alimentos funcionais, alimentos, análises físico-químicas and valor nutricional. (Source: Lattes Curriculum)