CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Antonio J. A. Meirelles has a degree in Food Engineering from the State University of Campinas (UNICAMP, 1980), a Master's degree in Food Engineering from UNICAMP (1984), a PhD in Thermal Process Engineering from Technische Hochschule Merseburg (currently Martin Luther Universität, Germany, 1987) and PhD in Economic Science from UNICAMP (1997). He is a Full Professor at the State University of Campinas. He has experience in Food Science and Technology, with emphasis on Phase Equilibrium and Separation Processes, working mainly on the following topics: vapor-liquid, liquid-liquid and solid-liquid equilibria of fatty systems and aqueous solutions, distillation, liquid-liquid extraction, adsorption, refining of vegetable oils, alcoholic distillation and purification of biomolecules. He also develops research activities at the interface of process engineering with the production of bioenergy, of bio-products and bio-refineries. His activities in economics focused on monetary theory and the development of macroeconomic models inspired by the works of Minsky, Kalecki, Dutt and Foley. (Source: Lattes Curriculum)
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| New center will provide technologies to enhance competitiveness of small and medium farmers |
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The multiuser infrared spectroscopy equipment FTIR is linked to the FAPESP Thematic Project - Process 2014 / 21252-0, under responsibility of Prof. Dr. Antonio José de Almeida Meirelles. In the scope of the FAPESP Thematic Project, the FTIR equipment will be used: i) for characterization analysis of ionic liquids (ILs) in order to determine the effectiveness of the synthesis and also to c…
The present project aims to define the application of the resources made available by FAPESP, in the form of the Technical Reserve associated with the research projects submitted by members of the Faculty of Food Engineering / UNICAMP (FEA/UNICAMP) and approved in 2016. The present application proposes to use the resources in the expansion and improvement of FEA´s research infrastructure,…
The ion chromatography multi-user equipment approved in FAPESP grant 2014/21252-0 will be used to analyze of the organic anions associated to the biodiesel and vegetable oil oxidation. The anion concentrations will be determined in lipid samples stored for a long period and under different storage conditions. Some samples will be submitted to the induced oxidation by Rancimat, using high …
This proposal intends to face technological challenges put forth by a new conception of integrated biorefinery, taking advantage of synergies between the production processes of the two most important biofuels in the Brazilian context: 1st and 2nd generation bioethanol from sugarcane, and biodiesel from vegetable oils and of microbial origin. With this purpose, researchers with large expe…
(Only some records are available in English at this moment)
The industrialization of vegetable oils obtained from oleaginous grains or fruits plays an important role in the Brazilian economy, both in the food, cosmetic and pharmaceutical sectors, and in the growing use by the country's energy sector, based on the launch of the National Program for the Production and Use of Biodiesel (PNPB), which in Law nº 11.097, of January 13, 2005, makes mandat…
Among the Sustainable Development Goals of the SDGs of the 2030 Agenda adopted by ONU is: "Ensure sustainable consumption and production patterns", including the sustainable management of chemicals, reduction of waste released to the environment and reduction of food waste. Considering that agriculture is responsible for approximately 25% of greenhouse gas emissions in the world, it is es…
In the last decade, conscious food consumption has revolutionized the food industry. Thus, healthy products from natural sources have gained market over traditional products and represent the trend of the food and beverage market in Brazil and worldwide. One of the major challenges facing the food industry nowadays is providing additives and offering products that fit the concepts of natu…
(Only some records are available in English at this moment)
In the last decade, the food industry has faced a tremendous revolution driven by the conscious food consumption motivated by the concepts of well-being, naturalness, safety, functionality and sustainability. One of the major challenges that food industry is facing nowadays is providing additives and offering products that fit such concepts. These needs are still evident due to the lack o…
Ionic liquids (ILs) based on fatty acids (FAs) have been considered as promising compounds, and attracted the interest of the industry and academic community because of their peculiar properties and low cost. The interesting characteristics of the ILs and their sustainable appeal, and possibly low or non-toxicity due to the natural origin of their precursors open new perspectives of appli…
| 1 / 1 | Ongoing grants |
| 26 / 16 | Completed research grants |
| 47 / 19 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 76 / 38 | All research grants and scholarships |
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