CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Has experience in Science and Technology of the Food, focusing on Science of the Food (Source: Lattes Curriculum)
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Sporeforming bacteria are heat resistant and can spoil food products processing through ultra-high temperature (UHT), such as chocolate milk. In this product, the main source of contamination by sporeforming bacteria is the cocoa powder. The occurrence of sporeforming bacteria in raw materials widely applied in food industry, such as cocoa powder, is of great concern as these microorganis…
| 1 / 1 | Completed scholarships in Brazil |
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