CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Marcelo Cristianini is a Food Engineer from State University of Campinas (Brazil), with a Master's degree in Food Science from the University of Reading (UK) and a Ph.D. in Food Science from the State University of Campinas-UNICAMP/University of California, Davis. He is currently a professor at the State University of Campinas leading the Laboratory for Emerging Technologies. Published more than 150 articles in specialized journals and 200 abstracts in annals events. Mentored 25 MSc and 16 PhD theses. Worked in the food industry on quality assurance and product development areas (Nestle, Ingredion, Danisco, Corn Products). Won the Brazilian best Food Science PhD Thesis in 2013 and 2017. (Source: Lattes Curriculum)
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The consumption of plant-based products has been growing recently, driving the food industry to look for new sources of plant proteins and develop products with high attributes of nutritional and functional quality. Due to this growth, the use of industrial by-products and legumes of low industrial use can be alternativ of protein sources, which are commonly available at low cost. Sesame …
The cheese manufacturing is growing worldwide. In contrast, the low availability of calf rennet makes the coagulation a critical step for cheese production. Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute, considering activity and specificity. The high isostatic pressure (HHP) can be an interesting tool to be used in e…
Brazil is the world's largest producer of Orange, being that most of the production intended for the manufacture of frozen concentrated juice (FCOJ). Due to their large volume of export and its high consistency (apparent viscosity), the knowledge of its rheological properties becomes necessary for better design of equipment and processes. In high-pressure homogenization (HAP), a non-ther…
The extensive biodiversity that Brazil has, with its satisfactory characteristics of soil and climate makes it an energetic producer of natural substances, such as gums exsudated of trees or shrubs such as cashew gum. In assessing the size in area planted with cashew, its average density and the amount of exsudate produced per plant/year appears that Brazil has a production capacity of ca…
(Only some records are available in English at this moment)
The plant protein supply for human diet is still scarce, which may become more critical as the population growth. Recently, special needs from celiac patients, vegetarian and vegan people increasing, and efforts for sustainable food supply, have driven the seeking for and studies about vegetable protein source, such as legumes and, lately, the pseudocereals. Among the pseudocereals, quino…
Açaí (Euterpe oleracea Martius) is a fruit that has an important economic contribution to Brazil, mainly in the north and northeast regions. The consumption of açaí pulp had a recent increase in both the South and Southeast regions as in the international market due their important nutritional value and the large amount of bioactive compounds, including anthocyanins. Being a highly perish…
Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute. The High Isostatic Pressure (HIP) technology can be an interesting tool to be used in enzyme industry. The HIP process has been extensively studied for milk products and also shows effective results in increased activity and stability of enzymes. However, the effect of H…
(Only some records are available in English at this moment)
Plant protein utilization is a trend from scientific and business perspectives. In this context, research on emerging plant protein sources with potential to be commercially exploited, such as quinoa seeds, is rising considerably. In addition to the nutritional value, quinoa protein has been recognized as a potential source of bioactive peptides which can exert beneficial physiological ac…
The cheese production is growing worldwide and, together is growing the need to develop milk coagulants to be use in cheese production. These coagulants must to have good activity, specificity, costs and attend the restrictions of traditional producers and consumers. High isostatic pressure (HIP) is an interesting tool for modification enzymes. Results recently obtained showed that this p…
| 1 / 1 | Ongoing grants |
| 11 / 7 | Completed research grants |
| 15 / 7 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 29 / 17 | All research grants and scholarships |
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