Patricia Moreira Azoubel

Graduated in Chemical Engineering at Universidade Federal de Pernambuco (1996), Master in Food Engineering from Universidade Estadual de Campinas (1999) and Doctor of Food Engineering from Universidade Estadual de Campinas (2002). Has experience in Food Engineering, focusing on Preprocessing Agricultural Products, acting on the following subjects: osmotic dehydration, drying, thermophysical properties. (Source: Lattes Curriculum)