Daniele Cristina Zulim Botega

Graduated in Food Engineering from the State University of Campinas (2008). Graduation extension in Oils and Fats at the Complutense University of Madrid. Master in Food Science from the University of Guelph (2012) with a focus on colloids (Ice Cream and Oleogels), with a research project developed in partnership with the Nestlé Product Technology Center (Beauvais, France). PhD in Food Technology from UNICAMP (2018) in the cosmetic segment in partnership with Chemyunion. She works with Scientific Consulting in companies in the cosmetic, food and pharmaceutical segment, focusing on technological and scientific studies to solve development problems, quality and stability of formulations, and studies to optimize the production process. (Source: Lattes Curriculum)