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Ana Carolina Conti


Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Under Graduation in Nutrition from the University of São Paulo (2002), Direct Doctorate in Public Health (concentration area: Nutrition) from the University of São Paulo (2008), Post-Doctorate in Food Science and Technology from the University of São Paulo (2009) , Associate Professor in Sensory Analysis of Food from the Universidade Estadual Paulista "Júlio de Mesquita Filho" (2017) and Post-Doctorate at the Centre des Sciences du Goût et de l'Alimentation (CSGA) of the Institut national de la recherche pour l'agriculture , l'alimentation et l'environnement (INRAE), Dijon/France. Associate Professor at the São José State University "Júlio de Mesquita Filho", in the Department of Food Engineering and Technology at the São José do Rio Preto campus, with experience in Food Science and Technology, focusing on sensory analysis and thermoplastic extrusion. (Source: Lattes Curriculum)

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