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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Pedro E. D. Augusto is Full Professor of Université Paris-Saclay (France), CentraleSupélec, and Vice-Director of the Chair of Biotechnology. He works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), in the campus of Pomacle, with food and bioproducts processing, Process Engineering and bio-based materials. He was Professor at the University of São Paulo (USP) and University of Campinas (UNICAMP), both in Brazil. He has published about 170 peer-reviewed articles, 2 books, 18 book chapters, 2 patents and more than 200 contributions at scientific meetings. He is Associate Editor of Food Research International, having been also of International Journal of Food Engineering and Scientia Agricola, as well as Invited Editor of Current Opinion in Food Science. He is board of Food and Bioprocess Technology. Prof. Augusto has the Habilitation Degree by USP. Visiting Professor as Post Doc in the University of Lleida (Spain). Ph.D. on Food Technology by UNICAMP, with a period on the University of Lleida. M.Sc. on Food Technology, Food Engineer and Food Technician by UNICAMP. ResearchGate: https://www.researchgate.net/profile/Pedro_Augusto4 (Source: Lattes Curriculum)
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Society's requirements for food products with better nutritional and sensorial properties is increasing, as it is for processes that can achieve these objectives with lower costs and environmental impact. Indeed, new challenges can only be overcome using new approaches. Various emerging technologies can be used to reach this target, although some of them were developed (or at least most e…
This project proposes using the technology of ultrasound to improve food processing, studying the mass transfer processes (hydration of grains and the acidification of vegetables) and thermal processing (considering the ultrasound effect on the coconut water enzymes activity). The technology of ultrasound has been proposed as an interesting alternative in food processing. However, there a…
The hydration process is an important step in grain processing. Since this is a discontinuous and time consuming process, being a handicap for industry, is a growing demand to improve it. Thus, the present project proposes to evaluate the effects of ultrasound technology combined with different soaking temperatures on the grains hydration kinetics of different behaviors (downward concave …
The coconut water is a beverage whose interest is increasing not only due to its sensory properties, but also due to its nutritional characteristics, being a great potential market and exports to Brazil. Even so, several challenges limit the product acceptance, being the inactivation of the enzymes polyphenol oxidase (PPO) and peroxidase (POD), while keeping the natural product sensory pr…
| 2 / 2 | Completed research grants |
| 8 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 11 / 6 | All research grants and scholarships |
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