Cristina Yoshie Takeiti

Graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1997), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2002) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2007). She is currently full professor at Universidade Federal do Estado do Rio de Janeiro. Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: extrusão, sorgo, filmes, extrusion and soro de leite. (Source: Lattes Curriculum)