CV Lattes
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Universidade Federal do ABC (UFABC). Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas (CECS) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual de Maringá (2005) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2010). Has experience in Chemical Engineering, acting on the following subjects: supercritical fluid extraction, cost of manufacturing, subcritical water hydrolysis, biorrefinaria and resíduos agroindustriais. (Source: Lattes Curriculum)
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The concern with food safety and waste reduction has driven the search for sustainable methods of food preservation. Active packages, which extend the shelf life of food products, and the replacement of plastics with renewable materials, are promising approaches. In this context, supercritical impregnation stands out as an innovative technique, using supercritical fluids to incorporate bi…
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