Patricia Blumer Zacarchenco Rodrigues de Sá

graduate at Food Engineering from Universidade Estadual de Campinas (1997), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2000) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2004). Has experience in Science and Technology of the Food, focusing on Technology of the Food, acting on the following subjects: fermented milk, cheese, ice cream, bifidobacterium, probiotics, functional milk products, lactobacillus acidophilus and streptococcus thermophilus. (Source: Lattes Curriculum)