Arnaldo Yoshiteru Kuaye

graduation at Engenharia de Alimentos from Universidade Estadual de Campinas (1977), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1982) and doctorate at Science des Aliments from Ecole Nationale Superieure des Industries Alimentaire et Agricole (1988). He is currently full professor at Universidade Estadual de Campinas. Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: bacilus cereus, listeria monocytogenes, queijo, queijo de coalho and ricota. (Source: Lattes Curriculum)