Nádia Rosa Pereira

Nádia Rosa Pereira is associate Professor since 2008 in the Laboratory of Food Technology at the Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), in Brazil. She received a B.S. in Chemical Engineering from State University of Maringá (UEM), Brazil, in 2001. She received her M.S. (2003) and Ph.D. (2007) in Food Engineering from the State University of Campinas, Brazil, with a Ph.D. training period at the Swedish Institute for Food and Biotechnology (SIK) in Sweden. From 2007 to 2008, she worked as a postdoctoral researcher in the Fluid dynamics and Drying Lab in Chemical Engineering College at the State University of Campinas, Brazil. From 2019 to 202 she worked as a visiting researcher in Jeoh Lab at the University of California Davis working with microencapsulation of antioxidants. Dr. Pereira research focuses on the development of processes of foods, on a sustainable basis, to obtain products or ingredients interesting for human health and the food industry. Currently, her researches are focused on the development of the drying and microencapsulation process of fruits and their co-products, with emphasis on jamun, also known as java plum and jambolão, (Syzygium cumini) to produce anthocyanins rich dried powder to be used as colorant powders in the food industry. (Source: Lattes Curriculum)