CV Lattes
ORCID
Google Scholar Citations
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
Food Engineer, with a Master and PhD in Food Science from the Faculty of Food Engineering, (FEA), State University of Campinas, UNICAMP. Scientific Researcher VI at the Packaging Technology Center (CETEA) of the Institute of Food Technology (ITAL) working in research and technological assistance in the plastic packaging area. Specialist in evaluating the packaging/product interaction, national and international packaging legislation, and diagnosis of off odor/flavor in packaging and food. Member of the Packaging and Equipment in Contact with Food Group of the Brazilian Health Regulatory Agency (ANVISA) and since 1992 has been working to harmonize and update legislation on packaging materials and equipment for food contact. Since 2015, she is chair of the EHEDG Regional Brazil (European Hygienic Engineering Design Group). She is also professor in the ITAL postgraduate course since 2017 (Source: Lattes Curriculum)
| Articles published in Pesquisa para Inovação FAPESP about the researcher: |
| Research group develops biodegradable film that keeps food fresh for longer |
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| News published in Agência FAPESP Newsletter about the researcher |
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High performance liquid chromatography (HPLC) is one of the main techniques used in the analysis of non-volatile and/or thermally unstable compounds. It is an excellent separation technique, however, to confirm the chemical identity of substances, mass spectrometry (MS) is required, which is the technique that best provides the necessary structural information. Considering the complexity …
The National Policy for Solid Residue (NPSR), enforced in 2010 by Law 12.305, has driven important initiatives to deal with the enormous volume of USR generated in Brazil every day. However a great number of problems remain unsolved, the solution of which requires a systemic vision about USR management involving shelf life of products, education for sustainable consumption, recognition of…
PDIP-ITAL aims to strengthen the institute’s capabilities by modernizing its analytical infrastructure and pilot plants as essential elements of food safety assessment and proof of concept for products and processes, by training its research team as a fundamental resource in the generation of new skills, and by the strong interaction with national and international actors as ITAL allies i…
Primary aromatic amines (PAAs) are among the contaminants that have to be monitored constantly, as various PAAs have genotoxic, carcinogenic and allergenic effects according to toxicological studies in vitro and in vivo. According to the World Health Organization and the International Agency for Research on Cancer (WHO / IARC) various PAAs are classified in groups 1, 2A and 2B which respe…
Food safety is a subject of great importance and demands for safer products are constantly increasing. Within this context, packaging has a key role in the food and beverage chain. Besides the protection/preservation functions that the packaging system must provide, it should be specified to prevent the transfer of substances from this system to food products. Packaging is a complex syste…
(Only some records are available in English at this moment)
In Brazil, there is still a need for advancements in recycled materials intended for food contact. To address this, a series of studies is required to certify the safety of recycled material concerning the migration of intentionally added substances (IAS) and non-intentionally added substances (NIAS). Regarding NIAS, these substances may originate from the processes of degradation, impuri…
The demand for emerging food processing technologies is increasingly present in the scientific and industrial environment. These technologies are gaining recognition because in most cases they result in food products with better sensory and nutritional quality than products processed by conventional technologies. Ultrasound processing has been used for extraction, freezing, drying, therma…
Emerging food processing technologies are increasingly present in the scientific and industrial environment. Emphasizing ohmic heating, which is constantly growing as a method of food preservation with minimal loss of quality when compared to conventional thermal processes. This technology is bringing a new paradigm to thermal food processing, reducing excessive thermal load (it does not …
| 2 / 2 | Ongoing grants |
| 8 / 6 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 14 / 12 | All research grants and scholarships |
| Associated processes | |