Full Professor at the University of São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Department of Food and Experimental Nutrition, where she does teaching (undergraduate and graduate), research and extension in food microbiology. She graduated in Pharmacy and Biochemistry, and has a MSc in Microbiology and Immunology and a PhD in Food Sciences. Her research projects are related to security, safety and quality of foods. She was Provost for Graduate Studies at University of São Paulo and coordinator of the graduate program in Food Science at USP. Currently she is the Director of the Food Research Center (FoRC), one of the Research, Innovation and Diffusion Centers (RIDC), supported by the Sao Paulo Research Foundation (FAPESP). Member (2000-2015) and consultant (2015-) of the International Commission on Microbiological Specifications for Foods (ICMSF). Member of the International Committee on Food Microbiology and Hygiene (ICFMH) and the International Life Sciences Institute (ILSI-Brasil). Member of the Editorial Board of the International Journal of Food Microbiology. She was president of the Brazilian Society of Microbiology in two terms and Chief Editor of the Brazilian Journal of Microbiology for fifteen years. She served as member of the Engineering Panel (Food Science and Technology) in FAPESP and of the Food Science and Technology Panel in CNPq. She authored a number of papers in scientific journals of her research field, in addition to books and book chapters. She is the main author of the textbook Microbiologia dos Alimentos (Food Microbiology), 2nd edition, 2023, Editora Atheneu, SP, Brazi, co-authored with Landgraf, M. (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 flow cytometer will be used for cell analysis, through qualitative and quantitative microscopic image data in flow. (AU)
The Network Analyzer is used for impedance analysis in the 100KHz-3GHz frequency range, allowing the determination of electrical and dielectric properties of devices and materials, including food (AU)
(Only some records are available in English at this moment)
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 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)
| 5 / 5 | Ongoing grants |
| 38 / 21 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 35 / 17 | Completed scholarships in Brazil |
| 6 / 6 | Completed scholarships abroad |
| 86 / 51 | All research grants and scholarships |
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CV Lattes
ORCID