CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Colômbia
The researcher holds a postdoctoral degree from the National Agricultural University La Molina, Peru (2022), a PhD in Food Engineering Sciences from the University of São Paulo, Brazil (2018), and a degree in Food Engineering from the University of Córdoba, Colombia (2010). Luis has expertise in Food Science and Technology, with a focus on nanotechnology applied to flexible food packaging made from biopolymers to extend the shelf life of food. (Source: Lattes Curriculum)
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The use of non-hydrosoluble active compounds in the active packaging technology has resulted in partial loss of these components during the film drying. This is due to poor dispersion of the active compounds in the biopolymeric matrix. Nanoemulsion of these active compounds in water could be an alternative to reduce these loses during film drying. Thus, the overall objectives of this proj…
A major problem for the production of food packaging containing liposoluble active compounds is its poor dispersion into the polymeric matrix. This behavior could be overcome using oil-in-water (O/W) nanoemulsion. Therefore, we have proposed in this research to be advanced in the internship, the development of O/W nanoemulsions with different three active compounds, cinnamaldehyde, garlic…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 2 / 2 | All Scholarships |
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