CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Associate Professor (MS 5.2) in the Department of Food Engineering and Technology (DETA) at Faculty of Food Engineering (FEA), University of Campinas (UNICAMP). Bachelor in Chemical Engineer (UFSCar-2000), master's degree (2002) and PhD (2006) from FEA/UNICAMMP. She has a sandwich period of 6 months during PhD at the École de Chimie de Montpellier (2003), and postdoctoral studies at the École Nationale des Ingénieurs des Techniques des Industries Agro Alimentaire (ENITIIA) (2008), at Unicamp (2009) and at the Dept. of Food Science and Nutrition at the University of Minnesota (2021). Her teaching career was marked by relevant periods at the Department of Chemical Engineering (UFSCar - 2005-2007) and at the School of Applied Sciences (UNICAMP. - 2010-2015), with courses based on Transport Phenomena and Unit Operations. Her main research area is related to the development of release-controlled systems based on colloids or structured materials focusing on ecologically and commercially viable processes. The application field encloses foods, cosmetics, agriculture, aquaculture, and textiles. Interest topics include by-products of agri-food industry, alternative protein sources, 3D-printing. (Source: Lattes Curriculum)
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Conventional agriculture often relies on excessive fertilizers, leading to environmental impacts without necessarily ensuring high productivity or profitability. To address these pressing concerns, sustainable agricultural solutions are being explored, including Plant growth-promoting bacteria (PGPB) as alternatives to chemical fertilizers. However, the practical application of PGPB faces…
The Ora-pro-nobis (Pereskia aculeata Miller) is a non-conventional plant, native to South America and have been gained recognition due to its protein amount (19.6 - 26 %). Moreover, a huge amount of mucilage (~41%), a complex carbohydrate arabinogalactan-rich polysaccharides made up of galactose, arabinose, rhamnose and galacturonic acid can also be found in its leaves. Both components ar…
In Brazil, a huge amount of fruits, extremely attractive from the commercial point of view and with high potential of industrialization, are underutilized due to the susceptibility of these species to the decomposition by contamination of microorganisms or enzymatic reactions. The difficulty of commercializing fresh fruits generates post-harvest losses that can reach the mark of 50% of pr…
Many insecticides and repellents synthetics commercially available and considered by the population as the only effective way to control insects, are usually toxic, non-specific and pollutants, causing damage to the health of humans and to the ecosystem. The spread of dengue across the country is also a consequence of the non-selectivity of chemical insecticides and the resistance present…
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The operation of microencapsulation via spray drying is often applied to flavors, natural pigments and oxidable oils in order to protect them against volatilization and oxidation. Despite the successful use in many applications, the retention of such compounds is normally evaluated case-by-case, without the knowledge of the effective improvement of the barrier properties as a function of …
Fluidized bed is an extremely versatile equipment and it is used for drying, reactions and / or coatings in various industrial fields. However, the development of these operations is still very recent, and they need to be significantly improved to satisfy the actual demand of particulate production in the industry. In this context, the use of tools for monitoring and development of new pr…
Microencapsulation by spray drying using a carbohydrate-protein matrix is often applied to protect active ingredients, such as natural colorants and oxidizable oils from volatilization and oxygen exposure. While the role of the carbohydrates in acting as an efficient oxygen barrier in the glassy state is by now established, the fundamental mechanisms governing protein functionality in suc…
The operation of microencapsulation via spray drying is often applied to flavors, natural pigments and oxidable oils in order to protect them against volatilization and oxidation. Despite the successful use in many applications, the retention of such compounds is often evaluated on case by case, without the necessary understanding of the effective improvement of the barrier properties of …
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| 3 / 2 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 12 / 11 | All research grants and scholarships |
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