Patricia Sinnecker

bachelor's at engenharia de alimentos from Universidade Estadual de Campinas (1994), master's at Science and Technology of the Food from Universidade Estadual de Londrina (1997) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2002). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: hplc, chlorophyll, controle de qualidade de açúcar cristal, cor and degradação da clorofila. (Source: Lattes Curriculum)