Cristiane Hess de Azevedo

graduation at Engenharia de Alimentos from Universidade Federal Rural do Rio de Janeiro (1997), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1999) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2003). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: análise de carotenóides, clae-dad, carotenóides, clae-em and aproveitamento de resíduos. (Source: Lattes Curriculum)