Sueli Regina Baggio

graduate degree at Farmácia Industrial from Universidade Estadual de Maringá (1997), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2000) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2004). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: colesterol, òxidos de colesterol, ácidos graxos, lipídios totais and clae. (Source: Lattes Curriculum)