CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Farmácia e Bioquímica from Universidade Federal de Juiz de Fora (2007), master's at Science and Technology of the Food from Universidade Federal de Viçosa (2010) and doctorate at Science and Technology of the Food from Universidade Federal de Viçosa (2014). He is currently full professor at Universidade Federal de Juiz de Fora. Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: qualidade microbiológica, coliformes, leite pasteurizado, qualidade and kluyveromyces marxianus. (Source: Lattes Curriculum)
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In recent years, Brazil was consolidated as a leader in beef exports, with estimative that in 2020 it will supply 44.5 % of the world market. Despite promising growth prospects, there are still many obstacles in the production chain of Brazilian beef to be surpassed. Microbial spoilage is undoubtedly one of the major problems faced because of the intrinsic characteristics of meat and typi…
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