Paulo de Souza Costa Sobrinho

graduate at Engenharia de Alimentos from Universidade Federal de Viçosa (1999), master's at Science and Technology of the Food from Universidade Federal de Viçosa (2002) and ph.d. at Science and Technology of the Food from Universidade de São Paulo (2007). Has experience in Science and Technology of the Food, focusing on Evaluation and Quality control of Foods, acting on the following subjects: soro de queijo and pigmentos naturais. (Source: Lattes Curriculum)