CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Bachelor in Food Science and Technology from IF Sudeste MG, Master and Doctor in Food Technology from the Faculty of Food Engineering (FEA) of the State University of Campinas (UNICAMP) with a period of Sandwich doctorate at the University of British Columbia, Vancouver, Canada. I am currently an Assistant Professor in the Department of Food Technology at the Federal University of Viçosa (DTA-UFV) and coordinator of the Graduate Program in Science and Technology (PPGCTA) at UFV, where I teach courses in Food Engineering, Dairy Science and Technology, Veterinary Medicine, Agronomy, Animal Science, and Nutrition. I am a CNPq Research Productivity Scholar and coordinator and advisor of the PPGCTA/UFV and the PPGCTA at IF-RP, Rio Pomba campus, a member of the editorial board of the SAN Journal, and a reviewer for 28 scientific journals. In the field of research and technological development, I lead the Study Group on Innovation in Food Processing - LIPA/UFV and have been developing projects with ultrasound, high-pressure homogenization, isostatic high pressure, and ozone technologies in food processing in collaboration with other higher education institutions in Brazil, such as UNICAMP, USP, NEPA/UNICAMP, CEFET-RJ, IF Sudeste-MG, Université Paris-Saclay, and University of British Columbia. This work has resulted in 29 book chapters, over 125 scientific articles, and hundreds of posters and oral presentations at national and international conferences. I received the CAPES Thesis Award 2018 for the best PhD thesis defended in the field of food science in Brazil in 2017, and Best Academic Performance in the undergraduate CTA course in 2011. (Source: Lattes Curriculum)
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Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute. The High Isostatic Pressure (HIP) technology can be an interesting tool to be used in enzyme industry. The HIP process has been extensively studied for milk products and also shows effective results in increased activity and stability of enzymes. However, the effect of H…
The cheese production is growing worldwide and, together is growing the need to develop milk coagulants to be use in cheese production. These coagulants must to have good activity, specificity, costs and attend the restrictions of traditional producers and consumers. High isostatic pressure (HIP) is an interesting tool for modification enzymes. Results recently obtained showed that this p…
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