Tatiana Guinoza Matuda Masaoka

Tatiana obtained her Bachelors degree in Food Engineering from the State University of Campinas in 2001, followed by a Masters degree in Chemical Engineering from the University of São Paulo in 2004, and a PhD in Chemical Engineering from the same institution in 2008. Currently, she serves as an Associate Professor at the Mauá Institute of Technology. Her expertise lies in the fields of Food Science and Technology, particularly focusing on Food Engineering. Her research primarily encompasses the following areas: frozen dough, French bread, differential scanning calorimetry (DSC), food properties, state diagram, and textural properties of food products. (Source: Lattes Curriculum)