Aline Theodoro Toci

Professor at the Federal University for Latin American Integration (UNILA) in Foz do Iguaçu since 2015; Vice-Coordinator of the Bachelor's Degree in Chemistry; Permanent Professor in the Postgraduate Program in Biosciences at UNILA; Collaborator of the Postgraduate Program in Food Engineering at UFPR; Member of the Area Advisory Committee of the Araucária Foundation; Leader of the research group "Laboratory of Interdisciplinary Studies of the Environment and Food - LEIMAA"; Coordinator of the Chromatography Laboratory and the FTIR Laboratory; and collaborator of the research group LATOS - Applied Thermodynamics and Sustainable Solutions. Graduated in Chemistry and Petroleum Chemistry from the Federal University of Rio de Janeiro (UFRJ - 2002), Master in Food Sciences from UFRJ (2004) and PhD in Food Sciences from UFRJ (2010). She has extensive experience in the area of Analytical Chemistry and Food Chemistry, with an emphasis on chromatographic and spectrometric techniques. Currently developing projects in the areas of Food Chemistry and Forensic Chemistry, focusing mainly on traceability and authenticity techniques using chemometric tools and artificial intelligence associated with Nuclear and Infrared Magnetic Resonance. Specialist in the analysis of volatile compounds and aroma, bioactive compounds in foods and herbal medicines (cannabinoids). Abroad, she worked as a researcher at the Council for Research and Experimentation in Agriculture - Research Unit for Viticulture and Enology (Italy) focusing on the following themes: Quality of table grapes and wine, sensory analysis of wines, quantification of bioactive compounds in table grapes, and the influence of different winemaking technologies on the aromatic composition and acceptance of the product. In 2020, she implemented the extension project "What do we eat? The science behind food" which aims to awaken students' interest in chemistry. (Source: Lattes Curriculum)