Ramon Peres Brexó

Holds a multidisciplinary academic background, with a Bachelor's degree in Biological Sciences from UNESP - Rio Claro (2014), a degree in Food Engineering from FZEA - USP (2022), and a Ph.D. in Food Science from UNICAMP (2017). Worked as a technical-administrative public servant in Biology at the Federal Institute of Goiás (IFG) from 2016 to 2018, where he contributed to the consolidation of a research group on endophytic microbiology of the Brazilian Cerrado. Has developed research in enzymology, filamentous fungi and yeast biotechnology, ethanolic fermentation, quorum sensing, cocoa fermentation, chocolate processing, development of sugarcane juice-based probiotic products (focused on phenolic compounds, flavonoids, and microbial viability), and microencapsulation. Since 2023, he has been working at Embrapa Instrumentation (São Carlos/SP) on projects involving the use of nanocomposite coatings functionalized with free and encapsulated essential oils, with emphasis on the antimicrobial potential and technological properties of plant-based materials for postharvest shelf-life extension of fruits and vegetables. Currently, he is part of the EMBRAPII/EMBRAPA project focused on the development of innovative systems for volatile control in food packaging. (Source: Lattes Curriculum)