bachelor's at Engenharia de Alimentos from Universidade Estadual de Campinas (2001), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2010) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2014). , acting on the following subjects: amazon oil, interesterification and antioxidant capacity. (Source: Lattes Curriculum)
| Articles published in Pesquisa para Inovação FAPESP about the researcher: |
| Researchers develop protein concentrate from fermented common beans |
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Currently, there is a fundamental change in consumer behavior towards animal proteins. A diet that is devoid of or poorer in these proteins is becoming increasingly popular. Between 2018 and 2020, the number of flexitarians increased by 73% in Brazil, from 29% of the population to 50%, which represents more than 100 million people. With the new demand, the need arises to seek alternative …
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| 5 / 5 | Completed scholarships in Brazil |
| 6 / 6 | All research grants and scholarships |
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