Marcelo Alexandre Prado

Graduated in Food Engineering from the State University of Campinas (1995), Master's in Food Science from the State University of Campinas (1998) and Ph.D. in Food Science from the State University of Campinas (2003). He is currently a professor at the State University of Campinas, Faculty of Food Engineering, Department of Food Science and Nutrition. He guides Scientific Initiation, Course Completion in the Area of Food Science, Engineering and Technology, Master's dissertations and Doctoral theses. He has experience in the field of Food Science, Nutrition and Technology, with an emphasis on Food Evaluation and Quality Control, working mainly in the development and validation of analytical methods, chromatography, capillary electrophoresis, sample preparation techniques, food additives, artificial colors , vitamins, phenolic compounds and antioxidant capacity and in the physicochemical characterization and nutritional labeling legislation of foods. (Source: Lattes Curriculum)