CV Lattes
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ORCID
Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduate at Food Engineering from Universidade Federal de Viçosa (1997), master's at Food Science and Technology Food from Universidade Estadual de Campinas (2001) and PhD at Food Science and Technology from Universidade Estadual de Campinas (2005). Has experience in Food Science and Technology, acting on the following subjects: autolisado, extrato, levedura, aulólise and leveduras. (Source: Lattes Curriculum)
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Consumer demand for foods with improved nutritional profile has been a challenge for the food industry. To overcome some of the challenges of incorporating substances with functional health properties into food matrices, the microencapsulation technology, with its controlled release and protection functions, can be an efficient alternative. In Brazil this technology is still poorly explor…
The population is revising their feeding habits, knowing of the benefit that the consumption of certain substances can bring to health. To keep it competitive, the food industry is challenged to develop products ready for consumption, with attractive taste and nutritional balance to meet the needs of these consumers. However, the process can degrade the compounds added to the functional …
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| 7 / 1 | Completed scholarships in Brazil |
| 9 / 3 | All research grants and scholarships |
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