Ana Carolina Sampaio Doria Chaves

Food engineer at the State University of Campinas (1995 ), master's degree in Food Technology from the State University of Campinas (1997 ) and Ph.D. in Food Technology from the State University of Campinas (2002 ) in cooperation with Nizo Food Research and WCFS (Wageningen Centre for Food Science ) in the Netherlands .Postdoctoral in Science and Food Technology at ESALQ / USP (2003 ) with a scholarship from Danone Institute .Was a professor at UNESP - IBILCE ( São José do Rio Preto ) in 2004, Food Engineering (Teaching: Fruits and Vegetables Technology and Hygiene and Legislation ) .From 2005 to 2009 he was Professor at the State University of Feira de Santana, BA, Food Engineering, Teaching: Industrial Food Processing, Milk and Dairy Technology and Quality Management in the Food Industry.From 2009 to 2010 was Professor at the Federal University of Sergipe, Department of Food Technology, teaching: Milk and Dairy Technology, Meat Technology, Animal Products Technology, Technology of Agricultural Products and Raw Materials for the Food Industry.Since 2010 is Professor at Federal University of Santa Catarina , Center for Agricultural Sciences ( CCA ), Department of Science and Food Technology ( CAL ) working in food technology. Teaching the following disciplines: Milk and Dairy Technology, Meat Technology Derivatives Technology of Animal Products, Fish Technology, Technology of Agricultural Products in Food, Hygiene and Quality Management in the Food Industry .It evaluator of graduation courses INEP / MEC since 2007 evaluating course Food Engineering and related fields. Since 2009 is editorial adviser of the BRAZILIAN JOURNAL OF FOOD TECHNOLOGY - ITAL .Coordinated two research projects (with funding) in the area of #8203;#8203;milk and fruit processing, supervised several undergraduate students.Is currently collaborating two research project Processing Mangaba in cooperation with UFS and coordinates two research projects funded by the UFSC .Since 2011 is the secretary of SBCTA (Brazilian Society of Food Science and Technology) of the State of Santa Catarina .Has published three book chapters and participated in the organization of a book. Has several abstracts and papers presented at events in the area of food science and technology and published in different journals .Has experience in the area of Food Technology , with an emphasis on animal products technology, mainly in the following areas: processing of fermented milks, probiotic ice cream and local/tropical fruits. (Source: Lattes Curriculum)