Abstract
Institutional Infrastructure of ESALQ/USP. (AU)
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Full Professor in the Department of Food Science and Technology at ESALQ/USP, Director of the Luiz de Queiroz College of Agriculture (20232027), and Vice-President of the USP China Center (since 2024). Engaged in the planning and implementation of institutional strategies aimed at integrating scientific excellence, innovation, sustainability, and international cooperation, with a focus on sustainable agriculture, food systems, and global academic engagement. Holds a degree in Agronomic Engineering from ESALQ/USP (1995) and a Ph.D. in Food Technology from Unicamp (2003), including a research exchange at CIRAD, Montpellier, France. Began her career as a researcher at Embrapa Agroindústria de Alimentos (20032005) and has been a faculty member at the University of São Paulo since 2006, with a research stay as Visiting Scholar at the University of California, Davis (20182019). Served as Chair of the Undergraduate Committee at ESALQ (20192023), leading curricular reforms focused on interdisciplinary education. During the COVID-19 pandemic, directed the transition of more than 700 classroom groups across 220 courses to remote learning, ensuring the continuity of academic activities at Esalq. Also coordinated the Subcommittee on Agriculture, Forestry, Fisheries and Veterinary Sciences and served on the Deliberative Council of CTAA Technical Commission for Evaluation Monitoring (INEP/MEC) from 2021 to 2023. Coordinates international cooperation agreements, including the double degree program ESALQ/ONIRIS (France) and the Agrifood 5 Alliance (ESALQ, Wageningen University Research, UC Davis, Cornell University, and China Agricultural University). Teaches undergraduate and graduate courses in product and process development, innovation, and sustainability in food systems. Research focuses on the valorization of agro-industrial residues and co-products, particularly through environmentally sustainable technologies for the extraction of antioxidants and development of functional ingredients. These activities are strongly aligned with the United Nations Sustainable Development Goals, with direct contributions to SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 12 (Responsible Consumption and Production). Member of the Brazilian Academy of Agronomic Science. Recipient of the USP and ESALQ Undergraduate Teaching Excellence Awards (2013), second place in the Food Systems Innovation Challenge (Wageningen University Research, 2020), and participant in the 3rd Course on Academic Performance Metrics and International Comparisons (2022). In 2024, was named one of Forbes Brazils 16 Powerful Women, becoming the first university professor to receive this distinction. (Source: Lattes Curriculum)
Articles published in Pesquisa para Inovação FAPESP about the researcher: |
New RIDC will work to reduce greenhouse gas emissions and increase carbon sequestration in agriculture |
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Institutional Infrastructure of ESALQ/USP. (AU)
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)
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…
(Only some records are available in English at this moment)
The project aims to develop microparticles for utilizing cashew by-products as functional ingredients in powdered isotonic beverages, with the goal of minimizing waste. This will be achieved through the integration of the proposal's activities with those of the Center for Carbon Research in Tropical Agriculture (CCARBON), CEPID, supported by FAPESP (process 21/10573-4), with a duration fr…
The demand for products from sustainable and environmentally friendly sources has forced both the food industry and the academic community to seek alternatives to active food ingredients. On the same hand, oil processing from different vegetable sources generates a significant amount of waste. The residues generated during the production of vegetable oil are promising sources of active co…
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…
2 / 2 | Ongoing grants |
6 / 5 | Completed research grants |
2 / 2 | Ongoing scholarships in Brazil |
2 / 2 | Completed scholarships in Brazil |
12 / 11 | All research grants and scholarships |
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