Claudio Fernandes Cardoso

bachelor's at Engenharia de Alimentos from Pontifícia Universidade Católica de Goiás (2005), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2007) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2011). He is currently adjunct professor / researcher at Universidade Federal de Goiás. Has experience in Science and Technology of the Food, focusing on Industrial Installations of Food Production, acting on the following subjects: cinética, cachaça, aguardente, envelhecimento and embalagens. (Source: Lattes Curriculum)