Keila Emilio de Almeida

Graduated in TECHNOLOGY and SCIENCE IN DAIRY from the Federal University of Viçosa (1995), master's degree in Agronomy (Energy in Agriculture) from Universidade Estadual Paulista Júlio de Mesquita Filho (1999) and doctorate in Food Technology from USP (2007). Has experience in the area of Food Science and Technology, with emphasis on Technology of Products of Animal Origin, acting mainly on the following themes: serum, acidification, probiotic, ice cream, organic products and chemical analysis. She was professor of Bromatology and Food Technology at Faculdade Sudoeste Paulista. Currently works at the Institute of Biosciences and Botucatu - Unesp, in the Department of Structural and Functional Biology. It acts in the preparation of histological slides used in the disciplines of the sub-areas of Histology and Cell Biology, as well as in the assistance of technical internship, scientific initiation and research activities. Operates in the training of Good Laboratory Practices and Chemical Waste Disposal. (Source: Lattes Curriculum)