CV Lattes
ResearcherID
Universidade do Sagrado Coração (USC). Centro de Ciências Exatas e Sociais Aplicadas (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduate in Chemistry (1999) - Institute of Chemistry of Araraquara - UNESP, Masters in Chemistry (2002) and Ph.D. in Chemistry (2006) - both at the Institute of Chemistry of Araraquara - UNESP and MBA in Project Management (2010) - Fundação Getúlio Vargas. He has experience in the Chemistry of Natural Products with focus on separation, isolation and identification of secondary metabolites by chromatographic and spectroscopic techniques. Developed activities in the industrial production of plant extracts (crude extracts and essential oils) and as a Project Manager in Centroflora Group. Currently develops projects in the area of Solid Waste and Composites, Department of Rural Engineering, Faculty of Agricultural Sciences, UNESP / Botucatu. Acts as a consultant in R D and Project Management. Part of the faculty of Sacred Heart University - USC / Bauru with the Department of Chemical Engineering. (Source: Lattes Curriculum)
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One of the most notable advances in the food industry was the introduction of chemical additives, such as dyes, since their use in most foods is just by eating habits. There are a variety of substances with coloring power, however, vary substantially dyes allowed in each country, due to its current legislation, applications and their harmful effects on human health. The use of natural col…
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