CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Ciências Aplicadas (FCA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
PhD student in the area of Food Technology at the Faculty of Food Engineering at the State University of Campinas (UNICAMP) and Professor at the University of Mogi das Cruzes teaching the disciplines of Food Technology and Bromatology. Master in Food Technology by the Faculty of Food Engineering, State University of Campinas (2015-2017). Graduated in the Bachelor of Nutrition course at the Faculty of Applied Sciences of the State University of Campinas (2011-2015) and a Scientific Initiation scholarship funded by the São Paulo Research Foundation (FAPESP). Since graduation, he has worked in the area of oils and fats with an emphasis on the themes of crystallization and lipid nanoencapsulation. (Source: Lattes Curriculum)
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The controversial issues about the role of trans fatty acids in the diet caused progressive changes in legislation, in order to provide more information to consumers. In response, Brazilian industries have opted for gradual replacement of trans fat in many products, through the development of fatty bases with functionality and economic viability equivalent to partially hydrogenated fats, …
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