CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
I hold a degree in Food Engineering from the State University of Feira de Santana (UEFS), a Masters degree in Food Engineering from the University of São Paulo (USP), and a Ph.D. in Food Engineering from the same institution. I am currently pursuing an MBA in Data Science and Analytics at ESALQ/USP. I have seven years of experience working at a multinational company (INGREDION) that manufactures ingredients for food, beverages, home and personal care, and industrial applications (such as paper and corrugated products), where I am currently employed.My areas of expertise include:- Meat science and processed meat products- Emerging technologies applied to food processing- Development of healthier foods (sodium and phosphate reduction)- Clean label food ingredients- Development of vegan and plant-based analog products- Upcycling in the food industry- Development of plant-based proteins (Source: Lattes Curriculum)
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The consumer market for sheep meat in Brazil is growing together with the new profile of consumers who search for food of higher quality and healthier. This raises the need for improvement of techniques aimed at preserving microbiological this food, without prejudice to their physicochemical and organoleptic characteristics. One solution is to use modified atmosphere packaging, which crea…
Static retort is the current technology used in most sterilization processes, but due to the high temperature held for long duration during such processing, the quality of the food is decreased greatly. The use of agitation in retort processing could reduce processing times considerably, with the added benefit of improving the quality of the food, and offering important economical savings…
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