ÉRIKA CRISTINA CREN

Bachelor's at food engineering from Universidade Estadual de Campinas (2002), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2005) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2009). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: ion exchange resin, adsorption, fat systems and solid-liquid equilibrium. Actually is professor on chemical engineering department of the engineering school of UFMG (Universidade Federal de Minas Gerais), acting on biotechnology area. (Source: Lattes Curriculum)