CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Instituto de Química (IQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Chemistry (BS) at the Federal University of Mato Grosso do Sul (2004). Masters in Chemistry (Analytical Chemistry) at the University of São Paulo (Institute of Chemistry of São Carlos, 2007). Ph.D. in chemistry at the Federal University of São Carlos in the Laboratory of Nuclear Magnetic Resonance. Has experience in the field of chemistry, with emphasis on Analytical Chemistry and Chemometrics, acting in the following themes: Gas and liquid chromatography, mass spectrometry, atomic absorption and atomic emission spectroscopy, Nuclear Magnetic Resonance and hyphenated systems (GC/MS, LC/MS and LC/SPE/NMR). (Source: Lattes Curriculum)
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As a consequence of the increase in the global population together with the growing demand for meat in the developing countries over the next decades, the world´s meat consumption is expected to double by 2050. Additionally, in companion with the increase of meat consumption worldwide, especially of red meat, a public health problem crops up as illustrated by recent meta-analysis studies …
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