Director at ESALQ/USP (since 2023). Agronomic Engineer by University of São Paulo, Luiz de Queiroz College of Agriculture (1995) and Ph.D. in Food Technology by Unicamp (2003), with an exchange period at CIRAD, Montpellier, France. Researcher at Embrapa (2003-2005). Full Professor at the University of São Paulo. Visiting researcher at the University of California, Davis (2018-2019) and President of the Undergraduate Committee of ESALQ (2019 - 2023). Coordinator of the Subcollegiate of Agriculture, Forestry, Fisheries and Veterinary Sciences and member of the Deliberative Council of CTAA - Technical Commission for Evaluation Monitoring, INEP/MEC (2021-2023). Coordinator of international cooperation agreements (ONIRIS, Institut Agro, Bordeaux Sciences Agro, Vetagrosup, UFRO) and the double degree program ESALQ/ONIRIS (France). Founder and Coordinator of the ESALQ Food group. Winner of Annual Award for Excellence in Undergraduate Programs, granted by University of São Paulo, 2013.Winner of Annual Award for Excellence in Undergraduate Programs, granted by University of São Paulo, 2013. Second prize in the Food Systems Innovation Challenge (WUR), 2020. Research and development projects are focused on the development of sustainable processes for obtaining products with high added value from co-products and agro-industrial residues, with a focus on antioxidants and process optmization.http://orcid.org/0000-0002-2485-0240http://www.researcherid.com/rid/C-1983-2012 (Source: Lattes Curriculum)
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Brazil is one of the world's largest producers and exporters of food, feed, fiber and (bio)fuel. Estimates indicated that the country would need to increase food production in 40% to meet global demands by 2050. Meanwhile, tropical agricultural systems have to be important allies to sequester carbon (C) and reduce greenhouse gases emission, and consequently, contribute to mitigating clima…
Institutional Infrastructure of ESALQ/USP. (AU)
As the demand for clean label foods has increased, industries have become interested in rethinking food formulations currently on the market. The demand for products from environmentally friendly sources has forced both the food industry and the academic community to seek alternatives to synthetic antioxidants such as BHA, BHT, and TBHQ. On the same hand, oil processing from different veg…
Institutional Infrastructure of ESALQ/USP (AU)
Milk is a source outstanding lipids that can under go oxidative processes due to the presence of lipolytic enzymes and heat treatments applied to provide microbial stability. Lipid peroxidation leads to the formation of potential toxic components that would reduce the nutritional value and sensory properties of milk. A common strategy to tackle lipid oxidation relies on carefull processin…
The lipid oxidation is considered the second cause most important for food deterioration. With the aim to retard or minimized it, the use of antioxidant compounds is necessary. Most antioxidants used today has been originated from synthetic sources, however they have restrictions for use in food because their toxic effects in human health. In consequence in the last decade there was an in…
Foods with a high lipid content, especially emulsions, are highly susceptible to oxidation and the effectiveness and mechanism of action of antioxidants are must be deeply studied to avoid rejection caused by oxidized products. Antioxidants are substances that can inhibit the oxidative process in food and to minimize its consequences. The search for viable alternatives for the substitutio…
| 3 / 3 | Ongoing research grants |
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| 2 / 2 | Completed scholarships in Brazil |
| 9 / 8 | All research grants and scholarships |
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