CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Doctoral program in Food and Nutrition, Faculty of Food Engineering, Campinas-SP. Graduate Student in Nutrition at Center at Franciscan University, Master of Food and Nutrition at the Faculty of Food Engineering (UNICAMP). Have experience in developing products and sensory and proximate analysis, currently works with microencapsulation (ionic gelation and complex coacervation) apply to food products. (Source: Lattes Curriculum)
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The possibility to develop a product with the microencapsulation technology that involves a vegetable oil rich in omega-3 to obtain a functional food product associated with a sweetener formulation to reduce the calorific value is highly interesting in the functional food industry. However, in a preliminary stage of its development, it becomes necessary to evaluate their sensory character…
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