CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Senior Full Professor (Professor Emeritus) at the University of São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Department of Food and Experimental Nutrition, with expertise in food microbiology. She holds a degree in Pharmacy and Biochemistry from USP, a Masters degree in Microbiology and Immunology from the Escola Paulista de Medicina, a PhD in Food Science from USP, and completed postdoctoral training at Kansas State University. Her research lines focus on food safety and quality, as well as on the application of microorganisms for the benefit of human and animal health. She served as USP Pro-Rector for Graduate Studies and as Coordinator of the Graduate Program in Food Science at USP for sixteen years. She currently coordinates the Food Research Center (FoRC), one of the Research, Innovation and Dissemination Centers (RIDC) supported by FAPESP and currently a USP Special Research Center (CEPIx-FoRC), as well as the INCT-CNPq-FoRC (Intersectorality between plant biodiversity, sustainable food production, biotechnology, and human health). She was a member and later a consultant of the International Commission on Microbiological Specifications for Foods (ICMSF). She is a member of the International Committee on Food Microbiology and Hygiene (ICFMH) and the International Life Sciences Institute (ILSI-Brazil), and a member of the Editorial Board of the International Journal of Food Microbiology. She served two terms as President of the Brazilian Society for Microbiology and was Editor of the Brazilian Journal of Microbiology for fifteen years. She was a member of the Area Coordination in Engineering II (Food Science and Technology) at FAPESP and of the Advisory Committee for the Food Science and Technology area at CNPq. In addition to authoring 237 scientific articles in peer-reviewed journals in her field (h-index = 49), she is co-author, together with Prof. Dr. Mariza Landgraf, of the textbook Food Microbiology, 2nd edition (2023), Atheneu Publishing, São Paulo, Brazil. (Source: Lattes Curriculum)
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The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to addr…
The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to addr…
The market for natural and functional beverages in Brazil has been growing year after year, with a projection of R$ 20 billion and R$ 8 billion revenue, respectively, until 2021. Increasingly, the Brazilian is looking for alternatives to soft drinks, which bring some health benefit. In this context, the consumption of kefir, a fermented drink, has been growing because it is potentially be…
(Only some records are available in English at this moment)
Artisanal Minas Canastra Cheese (QMAC) is one of the best-known and most consumed artisanal cheeses in Brazil. The colonization of environments where raw milk is obtained, as well as the artisanal production environments at QMAC, by populations of Coagulase-Positive Staphylococci (ECP) is a notorious condition in this production system. Certain strains of ECP can potentially produce enter…
There is a growing trend in the production and appreciation of artisanal cheeses in Brazil. One of the factors that most contributes to the differentiation of artisanal cheeses is the production process that confer identity and quality characteristics to these products. However, this diversity in production processes, including the use of endogenous yeast popularly known as "pingo", to th…
The postprandial period comprises the first hours after the intake of a meal, when nutrients are being absorbed in the small intestine. In this timeframe, plasma levels of dietary compounds, intermediates of primary metabolism and signalling molecules undergo rapid changes, in contrast to their values in the post-absorptive (basal) state. These changes trigger an acute inflammatory respon…
(Only some records are available in English at this moment)
The Canastra Minas Artisanal Cheese (CMAC) is a cultural and economic heritage of Brazil. However, its production using raw milk poses microbiological safety challenges, particularly due to coagulase-positive staphylococci (CoPS) capable of producing enterotoxins and carrying antimicrobial resistance genes. This project proposes an 8-month international research internship at the Universi…
The steady growth of the worldwide population rises several challenges for food security and vegetable proteins are gaining increased use for the design of new foods. Allergies are one of the most prevalent food-associated disorders in the Western world. Wheat proteins present many IgE binding allergens epitopes and their allergenicity can be reduced or eliminated by fermentation with pro…
Biocides, because they have antiseptic and/or disinfectant action, have become popular for the disinfection of surfaces and materials in the food industry. The increased use of biocides is of concern because it can induce cross-resistance to antibiotics. In Brazil, the legislation for supervision of production and marketing of artisanal cheeses is complex and has numerous gaps, and these …
The consumption of vegetables is encouraged by health authorities around the world due to their health benefits. Several studies have reported the efficiency of the application of Biological Control Agents (BCA) for the control of phytopathogens in agricultural production, but little is known on their use in organic vegetable crops. No study have evaluated the survival of BCA on crops and…
(Only some records are available in English at this moment)