Aline Alves Costa

Graduated in Gastronomy from Centro Universitário Senac (2019). Studied Mining Engineering at the Polytechnic School of USP from 2016 to 2017, where had carried out the scientific initiation project Interaction between galena and flotation collectors . Studied Food Engineering at the Faculty of Zootechnics and Food Engineering at the University of São Paulo, FZEA - USP from 2014 to 2016, where he participated as a FAPESP Technical Training Scholar 2 of the Project Determination of Aflatoxin B1 biomarkers and applicability in the evaluation of efficiency of adsorbents in poultry and swine at the Laboratory of Mycotoxicology and Food Microbiology of FZEA, LMMA - FZEA - USP (2015). Have technical training in Chemistry at the Centro Tecnológico Paula Souza (2013). Have knowledge in the areas of Food from a gastronomic and scientific point of view, with a focus on healthiness, with application in Food Service and Industry, focus on Food Chemistry, Hygiene and Legislation and Food Microbiology, in addition to vast knowledge in quantitative analytical chemistry , qualitative and instrumental. Experience in chemical and microbiological analysis, knowledge in instrumental chemical analysis in electronic spectrophotometer, measurement of contact angle and surface tension, chemical analysis and basic knowledge in atomic absorption spectrometry equipment (LC-MS / MS) and high performance liquid chromatography (HPLC). (Source: Lattes Curriculum)