Daniela Souza Ferreira

Food Engineer with a degree from Mauá Institute of Technology (SP) (2002), Master (2008) and PhD (2013) in Food Science from the School of Food Engineering (FEA) of the University of Campinas (UNICAMP), and Pos-Doctorate from Institute of Food Technology (ITAL) (2014). She was researcher at the ITAL from 2012 to 2014, coordinating innovation project (supported by FAPESP/PIPE), in the development of functional açaí beverage, dealing with phenolic compounds by HPLC/DAD, antioxidant activity, microbiology, sensory analysis (ADQ) and new technology of extraction. He has performed as assistant professor at Department of Nutrition and Food in 2015 and the Department of Food Technology, Food Safety and Legislation at FEA/UNICAMP from 2017 to 2020. She taught at University of Juiz de Fora in 2021. Currently she is a professor of the Federal University of Maranhão. She was advisor of master?s degree, scientific initiation, internship and participated as committee of the dissertation, MBA and thesis defense. The man topics of your academic work are: starch modification, food technology, food analysis by near infrared spectroscopy (NIR) and MIR, chemometrics, analysis of antioxidant compounds, encapsulation, natural pigments, quality control and food safety. (Source: Lattes Curriculum)