Maria Eugenia Marques de Almeida

Graduated in Food Engineering from the State University of Campinas (1984), master's degree in Food Science and Technology from the University of São Paulo (1991) and doctorate in Food Technology from the State University of Campinas (2000). He is currently a staff member of the Food Technology Institute. Expertise in research and training in the areas of Food Science and Technology with an emphasis on: Chemical, Physical-Chemical and Biochemical Evaluation in fresh and minimally processed fruits and vegetables; Physical Properties of Food specifically in Rheological Evaluation; Chocolates and related products (manufacturing processes, caloric reduction and rheology). (Source: Lattes Curriculum)