Jussara Carvalho de Moura Della Torre

Graduation in Food Engineering from Universidade Estadual de Campinas (1984), improvement in Germany (CNPq Scholar) from October 1985 to June 1986 (8 months) in two stages through meat products industries - Hans Höll Fleischwarenfabriken KG (Illingen city) and W. Lutz Fleischwarenfabriken GmbH KG (city Kulmbach) and internship at the German Federal Institute for Meat Research (Bundesanstalt fuer Fleischforschung) in the city of Kulmbach MSc in Food Technology from the State University of Campinas (1991) - Title: Effects of use beef pre rigor mortis and phosphate in the physical, chemical and sensory properties of emulsion type sausages. Advisor:. Dr Pedro Eduardo de Felicio PhD in Food Technology from the State University of Campinas (2004) - Title: soy protein and collagen: Validation of methodologies for quantifying and evaluating technology use in meat products. Advisor: Dr Nelson José Beraquet Scientific Researcher at the Center for Meat Technology (CTC) of the Institute of Food Technology (ITAL - Campinas-SP) from 1988 to 1993. Since January 1996 to date performance as Scientific Researcher at the Center for Chemical, Physical and Sensory Center of the Instituto Adolfo Lutz. Experience in Food Science and Technology, with an emphasis on physical-chemical and sensory analysis, mainly in the following areas: physical-chemical analysis of meat and meat products, aditives, collagen, legislation of meat products and foods. (Source: Lattes Curriculum)