CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation for 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 . He is currently an adjunct professor in the Department of Food Technology at the Federal University of Viçosa (DTA-UFV) where he teaches classes for the courses of Food Engineering, Dairy Science and Technology, Veterinary Medicine, Agronomy, Zootechnics and Nutrition. He is a member of the editorial board of Revista SAN, reviewer of 25 scientific journals, has published 18 book chapters, more than 770 scientific articles and hundreds of abstracts in the form of poster and oral presentation at national and international congresses. In the research area, he coordinates the Food Processing Innovation Research Group - LIPA / UFV and has been developing projects with ultrasound technologies, homogenization at high pressure; high isostatic pressure and ozone in food processing in collaboration with other higher education institutions in Brazil such as UNICAMP, USP, NEPA-UNICAMP, CEFET-RJ and IF Sudeste-MG. Winner of the CAPES Thesis Award 2018, as the best doctoral thesis defended in the area of food science in Brazil in 2017 and Best Academic Performance in the undergraduate course at CTA-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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