CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Food Engineer graduated at the School of Food Engineering (UNICAMP), with master and doctorate degrees in food technology from the State University of Campinas. She is currently a professor at the Faculty of Food Engineering/UNICAMP, with activities in teaching, in the undergraduate courses in food engineering and post-graduate courses in the program of food technology; extension, in projects and actions aimed at social and community extension, the private sector and public institutions of development and research, with activities mainly in the lines of Process Technology and Food Products and Quality. Develops research projects related to technology of products and processes applied to vegetable products, technologies for the use of by-products of vegetable processing and technologies involved in the processing of coffee, cocoa and other Theobrome species. She was a scientific researcher at the Center for Research and Development of Cereals and Chocolates of the Institute of Food Technology of Campinas, where she worked in scientific research projects, development and improvement of products and processes and training. (Source: Lattes Curriculum)
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The recent interest in the use of cocoa pulp for other applications besides serving as substrate for the fermentation process of cocoa beans motivates research to answer its real influence on microbial succession, metabolite formation during fermentation and the quality of the products generated. This proposal will be developed jointly by four institutions. The Federal University of Pará …
In cocoa production areas around the world, there is a factor that significantly reduces productivity: the presence of fungal diseases in the growing areas. It is estimated that 30% of the world's production is lost due to fungal diseases. Among them, the Witches' Broom and Black Pod diseases stand out. Fruits damaged by these diseases are often discarded, generating problems including co…
Technological problems, such as insufficient pre-crystallization (tempering) contribute to the loss of quality of chocolate. Another issue of importance to public health is the occurrence of Salmonella outbreaks. Both problems can result in considerable damage to chocolate processing. The aim of this project is the use of D-limonene in chocolates, seeking an innovative application with te…
The world cocoa demand is growing and it reflects the lack of quality. Brazil has been considered a producer of low quality and there is risk of loss of commercial viability of the culture because of several factors that caused the downfall of national productivity. The national breeding programs, aiming the increase of productivity and the adding value, have been trying to obtain cocoa v…
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Among the global trends that drive confectionery market products is the consumer demand for healthier and natural food. Confectionaries, besides being made up mainly of sugar, also receive artificial colorants and flavors whose relation to allergies and carcinogenic diseases has been widely debated. The use of fruit, in particular the residues obtained from processing, in the confectioner…
The demand for techniques that accelerate or make unnecessary the chocolate tempering step is increasing to optimize the production. The tempering consists of a pre-crystallization on which small amount of cocoa butter crystals in the stable polymorph ² are produced, providing good quality characteristics as gloss, texture, melting and undercut of chocolate, and prevent the formation of f…
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| 6 / 3 | Completed scholarships in Brazil |
| 11 / 8 | All research grants and scholarships |
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