CV Lattes
ResearcherID
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation for the last research proposal) Birthplace: Brazil
Graduated in Agronomic Engineering at Universidade de São Paulo, Master and PhD in Food Science at Universidade de São Paulo and pos doc in Food Science at University of Georgia. Actualy is Full Professor and Head at Departamento de Agroindustria, Alimentos e Nutrição at Escola Superior de Agricultura Luiz de Queiroz at Universidade de São Paulo. Teaching in the undergraduate courses of Agronomic Engineering and Food Science and in the graduate courses of Food Science and Tchnology at ESALQ and CENA. Has experience in Food Science and Technology, acting on the following subjects: agri-food industries, seafood process- fish, mussel, shrimp-, quality control and standartization of fish from aquaculture. Traceability and sustentability of the productive fish chain. Fish waste and byproducts. Coordinator of Graduate Course of Food Science and of the Extension Group of Quality and News Technologies of Freshwater fish and Seafood. (Source: Lattes Curriculum)
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Fish is rich in many compounds of interest chemical and nutritional to the pharmaceutical and food industries. These compounds can be present in the lipid and protein fraction of fish, crustaceans, algae and microalgae used for human consumption and also the material discarded as waste processing. The growth registered in the global production of fish in recent decades, promoted the incre…
One third of fish caught in the world is not used for direct consumption as food, being used as animal feed or wasted. The ideal would be to use the raw material thoroughly and recover its by-products, avoiding the formation of the residue (ARRUDA, 2004). Additionally, the high nutritional value, especially protein, and the low cost of this waste are factors that should be considered by t…
Although the tilapia to discern itself as one of the most cultivated and marketed species in Brazil, your income is low in fillet and the meat is retained in the carcass after the filleting process. The extraction of mechanically separated meat has been considered as an attractive process mainly because of the possibility of larger recovery of the meat. However, the mechanical separation …
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An important increase in the production of fishery products was observed in Brazil in the last decade, particularly in cultured fishes such as Tilapia. However, this intensification in fish production has not been always followed by proper measures of food safety, which can increase the risk of food intoxications and, subsequently, generate considerable economic costs and a wide impact in…
Although the tilapia to discern itself as one of the most cultivated and marketed species in Brazil, your income is low in fillet and the meat is retained in the carcass after the filleting process. The extraction of mechanically separated meat has been considered as an attractive process mainly because of the possibility of larger recovery of the meat. However, the mechanical separation …
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