Alessandra Regina da Silva

Graduated in Agricultural Engineering from the Federal University of São Carlos (2003) and Master's degree in Food Science from the State University of Campinas, having received the title of best student in the class, recognized by both the university and the company Hoko and the Institute of Engineering. During her master's degree, taken at UNICAMP, in the area of #8203;#8203;food science, she was a member of the Microbiological Safety Project for Brazilian Juices and Drinks, in partnership with EMBRAPA. She also has a PhD in Food Science from the State University of Campinas, having been a member of a company/institution partnership project for the detection, enumeration, and identification of psychrotrophic Clostridium from vacuum-packed meats and their processing environments, together with the packaging company Cryovac do Brasil (Sealeader) and a leading meatpacking company in the area. In addition, he holds a Post-Doctorate in Predictive Microbiology (FAPESP process 12/09438-6), completed in 2015. He has experience in the area of #8203;#8203;Food Science and Technology, with emphasis on Food Microbiology and Processes as well as Predictive Microbiology, working mainly on the following topics: modeling of microbial growth and inactivation, microbiological quality control of food, establishment of thermal processes, research, detection and identification of pathogenic and spoilage microorganisms in food, as well as work with spoilage anaerobic microorganisms. In addition, he has proven teaching experience with work with private and state universities - collaborating professor (UNICAMP/USP). She also has experience in microbial quality control, acting as General Technical Director, responsible for a team of analysis for tracking contamination in food processing lines, detection, enumeration and identification of pathogenic and spoilage microorganisms in food and products in general, establishing product shelf life, establishing thermal resistance parameters for pathogenic and spoilage microorganisms (D and z values) in food and enteral diets, as well as predictive modeling of the growth of microorganisms in food. In 2011, she worked as a professor at the Jaguariúna College in the subjects of Food Analysis for the Nutrition course; Environmental Microbiology for the Environmental Engineering course and Microbiology, Hygiene in Food Handling and Safety for the Gastronomy course. She is currently General Technical Director at LABTERMO Consultoria Microbiológica Ltda., a company of which she is also a partner, in addition to being accredited as a collaborating professor at UNICAMP - Faculty of Food Engineering, SBCTA (Brazilian Society of Food Science and Technology) and USP. (Source: Lattes Curriculum)