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Ana Lúcia Barretto Penna


Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Food Engineering (1984), Master and Ph. D. in Biochemical and Pharmaceutical Technology, Food Technology, USP (1994 e 2000). Post Doctor?s Degree in Food Engineering, Department of Biological Systems Engineering of Washington State University (2004). Trainee and research in Microbiology, Dipartimento di Genética, Antropologia e Evoluzione da Università degli Studi di Parma, Italy (2010). She has experience in Food Science and Technology, including the areas: functional food, probiotic dary products and its effect on intestinal microbiota, fermented dairy products, low calory dairy products, and caracterization of wild lactic acid bacteria strains. (Source: Lattes Curriculum)

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