CV Lattes
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Ministério da Agricultura, Pecuária e Abastecimento (Brasil). Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Embrapa Pecuária Sudeste (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Universidade Estadual de Campinas (1989), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1994) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1999). Has experience in Science and Technology of the Food, focusing on Evaluation and Quality control of Foods, acting on the following subjects: food quality, food safety, sensory analyses, food technology (Source: Lattes Curriculum)
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Currently, most food packaging comes from oil, a non-renewable source, and represents a major environmental pollution problem. Food waste also represents another global problem. Beef is a nutritionally rich food, has economic importance and due to its chemical composition is very susceptible to microbiological deterioration, lipid oxidation, among other undesirable changes, resulting in a…
Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Traditional packaging for meat show short shelf life and/or undesirable modifications in its physico-chemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of t…
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