CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at engenharia química from escola superior de química oswaldo cruz (1987), master's at tecnologia bioquímico-farmacêutica from universidade de são paulo (1993) and doctorate at tecnologia bioquímico-farmacêutica from universidade de são paulo (1997). He is currently professor associado - nível 3 at Universidade de São Paulo and gerente de publicações at sociedade brasileira de ciência e tecnologia de alimentos. Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: reologia, chocolate, óleos e gorduras, cupuaçu and alimento funcioanal. (Source: Lattes Curriculum)
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This project focuses on obtaining materials with functional characteristics for application in food formulations, with better nutritional and physical functionality, aiming at sustainability, functionality and health. The upcycling concept will be used to obtain waste that will be treated and processed to obtain products with bioactive functionality and application for health and well-bei…
The role of fat in processed products in general is very important both from the technological point of view and from the sensory point of view. The substitutions may vary in their ingredients; they are from lipids, fibers and hydrocolloids. The shells of crustaceous, and Antarctic krill (Euphausiacea order), which were considered inedible materials, is considered a material source of chi…
The journal Food Science and Technology is the most important scientific publication of the country's food area , which is also a pioneer . It aims to promote scientific and technological knowledge through the publication of research papers in the field of Food Science, Technology and Engineering and related areas , seeking thereby contribute to the development of the country and the con…
(Only some records are available in English at this moment)
Chocolate is a delicacy that has been consumed for over three millennia. The native population of Central America, originally consumed in the form of a spicy, frothy drink, but the improvements in the processing of cocoa, made between 1847 and 1879, currently the cocoa is consumed as chocolate bars or derivatives such as filled chocolates. The chocolate bars are basically a mixture of coc…
| 1 / 1 | Ongoing grants |
| 18 / 9 | Completed research grants |
| 4 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 24 / 12 | All research grants and scholarships |
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