CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Food Engineer with cross-functional experience in Product Development and Regulatory Affairs within a large consumer goods multi-national company. Bachelor of Science in Food Engineering from the University of São Paulo (2016) with 7.1 GPA (entry class classification 18th out of 59 students). Participated on academic exchange program as non-degree exchange student at University of Illinois at Urbana-Champaign sponsored by University of São Paulo Academic Merit Scholarship (January 2013 - June 2013) and was recipient of Scientific Initiation scholarship at the University of São Paulo funded by The São Paulo Research Foundation (FAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo) (april 2014 - march 2015, grant number 2013/19440-0). Currently supports end-to-end successful product launches as Regulatory Affairs Coordinator within Danone?s Essential Dairy & Plant-Based business unit. (Source: Lattes Curriculum)
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Global demand for fish has increased in recent decades, which also increases the requirement for development of efficient technologies related to its preservation. Although some deterioration such as protein denaturation, dehydration, and lipid and pigment oxidation still occur during frozen storage, freezing is an effective method of food preservation. Fish lipids have a higher proportio…
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