Mariana de Magalhães Carrapeiro

Graduated in Nutrition by the University of São Paulo and Master in Food Science by FCF/USP Department of Foods and Experimental Nutrition, where have also completed Undergraduate Research. Has experience in Food Science with emphasis on Nutrition, acting on the following topics: lipid oxidation in food and biological samples, study of bioactive compounds with antioxidant activity for use in foods or dietary supplements, influence of functional foods in oxidative stress and cardiovascular disease risk reduction. She is currently a professor in undergraduate Nutrition courses at the State University of Ceará (UECE) and Centro Universitário Estacio do Ceará. (Source: Lattes Curriculum)