CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from the University of São Paulo (2014) and Master in Food Engineering from the University of São Paulo (2017). He has experience in the area of Food Science and Technology, with an emphasis on bread making, development of new products, use of wheat flour substitutes, sustainability and laboratory analysis. (Source: Lattes Curriculum)
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The formation of mold on the surface of sausages is a technological problem that may present a risk to consumer health in the case of toxigenic fungi growth. The aim of this project is to identify the fungal microbiota and evaluate the toxigenic potential of Aspergillus isolates in fresh sausages and calabresa type marketed in São Paulo State. Sampling will take place in markets of centra…
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