CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
I have a bachelor's degree in Veterinary Medicine (State University of Santa Catarina, UDESC, 2010), Master's degree in Animal Production (UDESC, 2013) and a PhD in Biological Sciences - Genetics (Universidade Estadual Paulista Júlio de Mesquita Filho, UNESP, Botucatu campus, 2017 ). During my PhD with a FAPESP scholarship, I did a sandwich PhD internship in Germany, at the Technischen Hochschule Wildau, under the guidance of Prof. Marcus Frohme. I worked and published works in the following areas: Human and animal Molecular Diagnosis; Population genetics of birds and fish using microsatellites and mtDNA; Bird immunogenetics; miRNAs and Gene Regulation in fish; Proteome; Genetics focused on athletic performance in humans and horses; and human and equine nutrigenomics. He was founding partner and responsible veterinarian for the Equus Group, where he worked in the area of genetics in horses with characteristics related to high athletic performance. I worked in the area of microbiology and applied molecular biology in beer technology, in particular, in the development of non-conventional beers, such as beers with probiotics, sours and without alcohol. (Source: Lattes Curriculum)
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The consumption of craft beers is increasing. This expansion allowed the exploration and development of beers with more sophisticated flavors. One of these approaches is the use of a technique called dry-hop or dry-hopping (DH), which consists of a complementary process of late addition of hops (Humulus lupulus L.). However, many hop aromatic substances are not used when this technique is…
Beer is a malt-based alcoholic beverage consumed throughout the world. Consumption of craft beers is increasing, along with the number of small independent breweries. Among the craft beers, today the beers considered sour stand out. Unlike other beers, the sour beer brewing process has an additional lactic fermentation step prior to alcoholic fermentation by yeast. Probiotics are defined …
The central core of all civilization is always the cultivation of some kind of grain and all civilization initiated by the accidental discovery of some fermented drink from grains. The history of beer is well documented in Mesopotamia, being brought to Europe around 3000 BC. It is the third most popular drink in the world, and there is currently a boom of craft beers in the world. In Braz…
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The craft beer market is growing worldwide, especially regarding sour beers, they are produced by lactic acid bacteria (LAB), which may have probiotic potential. Catharina sour is the first internationally recognized Brazilian beer. It is characterized by fermentation by LAB and the addition of fruit juice. Recently, our research group managed to develop some formulations of Catharina sou…
The Nile tilapia (Oreochromis niloticus) is an economically important farmed fish in different countries and particularly in Brazil. Crossbreding has been carried out between two strains of nile tilapia - Red color Stirling and wild type Chitralada strains. This crossing combines superior performance of Chitrlada strain with red dominant red coloration of Stirling strain. Although crossb…
| 5 / 5 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 7 / 7 | All Scholarships |
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