Presently is an Associate Professor in School of Food Engineering (FEA) at University of Campinas (UNICAMP). Graduated in Food Engineering (2005) by Federal University of Rio Grande (FURG), Masters degree (2008) and PhD (2012) in Food Engineering by University of Campinas (UNICAMP) and a part of her PhD was carried out at Universitat Autònoma de Barcelona (UAB) with the group of Prof. Pau Ferrer. Post-doctoral research was performed at Brazilian Bioethanol Science and Technology Laboratory (CTBE) of the Brazilian Center for Research in Energy and Materials (CNPEM). Currently she is accredited in two (02) postgraduate programs: Postgraduate Program in Food Engineering (PPGEA), School of Food Engineering (FEA/UNICAMP) and Integrated Program for Postgraduate Bioenergy (Cooperation Agreement among the 03 State Universities of São Paulo: UNICAMP, USP and UNESP). She is also an Ad-Hoc advisor FAPESP and FAEPEX, a reviewer of scientific articles in more than 35 international journals and a member of the editorial board of the journal Biomass Bioenergy. Winner of the 25 Women in Science Award, 2024 edition (sustainability category) promoted by 3M. She has experience in the area of Biotechnology and Bioengineering with an emphasis on fermentative and enzymatic processes, bioprospecting, production and purification of enzymes, cloning and expression of enzymes and heterologous proteins, production of recombinant proteins by precision fermentation, saccharification and enzymatic hydrolysis of lignocellulosic biomass, production of biofuels (bioethanol), oligosaccharides, bioactive compounds, bio-inputs and other bio-products based on the valorization and sustainable use of agro-industrial waste. (Source: Lattes Curriculum)
| Articles published in Pesquisa para Inovação FAPESP about the researcher: |
| Scientists use modified yeast to produce xylitol sweetener from sugarcane straw |
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| News published in Agência FAPESP Newsletter about the researcher |
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Population projection and the growing demand for meat and meat products have motivated the search for alternative sources of protein. Among the areas explored, the production of laboratory-grown meat, obtained from cell cultures without animal slaughter, stands out as a potential solution to conventional meat, as it makes use of more sustainable methodologies, which maximize the welfare o…
Filamentous fungi are capable of producing and secreting a variety of enzymes. Aspergillus sp. and Trichoderma sp. are the major fungal cell factories for industrial enzyme production. Aspergillus oryzae is recognized as GRAS (generally regarded as a safe organism) and has the ability to secrete a high titer of proteins. Therefore, A. oryzae has been used as a low-cost microbial cell fact…
Xylo-oligosaccharides (XOS) are non-digestible oligomers originating from the hemicellulose present in lignocellulosic materials, which show great potential in functional and technological applications in the food industry. As a food ingredient, XOS have favorable technological characteristics, including stability in acidic media, heat resistance, water retention capacity, being suitable …
Lignocellulosic materials represent a source of under-exploited raw material in biotechnological processes, since a large surplus of waste from the industrial processing of agricultural raw materials is generated annually. Thus, the production of xylo-oligosaccharides (XOs) from the enzymatic hydrolysis of xylan present in the hemicellulose from these residues presents a smart and sustain…
(Only some records are available in English at this moment)
Xylo-oligosaccharides (XOS) are derived from xylan found in the hemicellulosic fraction of agro-industrial waste. These ingredients exhibit functional and technological properties for applications in the food industry. For instance, XOS demonstrate stability in acidic environments, thermal resistance, and high water-retention capacity, making them valuable as thickening agents, emulsion s…
The development of technologies addressing the replication of an ideal environment for cell growth under controlled conditions is pivotal for cultivated meat production. Currently, animal cell cultivation in laboratories requires formulations containing significant amounts of essential nutrients for cell growth. However, most ingredients are not produced at scales consistent with food pro…
The worldwide population growth and the increase in global demand for meat products in thenext decades have driven the search for alternative sources of protein. Traditional meatproduction presents disadvantages and there are negative aspects about high meatconsumption. The main problems are related to the high risk of contamination, inefficient useof environmental resources, increase in …
(Only some records are available in English at this moment)
In the context of biorefinery, lignocellulosic materials represent an important source of raw material for the bioconversion of cellulose, hemicellulose and lignin into high value-added products, such as oligosaccharides, bioplastics, briquettes, among others. The production of cello-oligosaccharides (COS) and xylo-oligosaccharides (XOS) from cellulose and hemicellulose, respectively, pre…
Xylo-oligosaccharides have prebiotic activity, favoring intestinal function, immunological action and other health benefits. The production of these oligosaccharides can be carried out by enzymatic hydrolysis of lignocellulosic material, a selective, controlled and sustainable method. Genetic engineering tools allow the fusion of enzymes produced by different microorganisms, which have th…
Agroindustrial waste, besides being abundant, is the source of several components of industrial interest, which can be exploited and used for the production of bioactive molecules of high value in an inexpensive, renewable and sustainable way. The sugarcane straw generated during cane processing is rich in xylan, which, after extraction, is susceptible to the action of the xylanase enzyme…
(Only some records are available in English at this moment)
Lignocellulosic agro-industrial residues are considered materials of low added value, often discarded by industries, however, they have a high potential for application in the production of xylo-oligosaccharides (XOS) and cello-oligosaccharides (COS). These oligosaccharides are known as potential prebiotics, selectively stimulating the growth and activity of beneficial intestinal bacteria…
Thermostability is an important parameter to measure the feasibility of enzymes for industrial applications. Generally, higher thermostable enzymes are more desirable in industry as they may adapt to harsh conditions, decrease reaction time, and reduce risk of microbial contamination. Particularly for lignocellulose depolymerization, several hemicellulases acting synergistically must pres…
Intrinsically disordered proteins (IDPs) are a class of protein or a protein region which is biologically active even in a collapsed or extended state and with a dynamically mobile conformational ensemble. In eukaryotes, about 25-30% of proteins are mostly disordered. Currently, IDP-related is one of the top researches field in the modern protein science due to its recent discovered funct…
| 3 / 3 | Ongoing grants |
| 5 / 5 | Completed research grants |
| 5 / 5 | Ongoing scholarships in Brazil |
| 10 / 8 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 26 / 24 | All research grants and scholarships |
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CV Lattes
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