CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
PhD in Food Science and Nutrition at UNESP (2019). Master in Food Science at USP (2015). Graduated in Pharmacy (2008) at Faculdades Oswaldo Cruz. She has experience in post-harvest of fruits and evaluation of volatile aroma compounds. She also worked in the production of low alcohol beers using biological methods: changes in mashing, interrupted fermentation and non-conventional yeasts. Sandwich period at Università degli studi della Basilicata (Italy) on evaluation of mixed fermentation (Saccharomyces and non-Saccharomyces) in the production of low-alcohol beers. Short training period, post-doc at Jacobs University Bremen, Germany (2020) with cocoa by-products, (Source: Lattes Curriculum)
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Brazil stands out as the world's largest producer of papaya that is appreciated worldwide for its taste and delicate flesh. The volatile compounds contribute to the formation of aroma and flavor of the fruit, which makes them key to the development of the sensory characteristics that define its assessment by consumers. The main aroma compounds in papaya include benzyl isothiocyanate, terp…
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