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
Professor Doctor at School of Food Engineering, University of Campinas - UNICAMP. Food Engineer from UNICAMP (2005), with Master (2010) and PhD in Food Engineering (UNICAMP, 2014), doctoral internship at University of Aveiro, Portugal (2013) and Post-Doc at FEA / UNICAMP (2014-2015). Professor at the Extraction, Applied Thermodynamics and Equilibrium Laboratory - EXTRAE - FEA / UNICAMP (https://extraefea.wixsite.com/unicamp) developing researches in Process Simulation and Modeling, Physicochemical Properties, Thermodinamic Phase Equilibrium (focusing on melting and crystallization processes) and Studies on Environmental Performance (Lyfe Cycle Assessment) in Vegetable Oils and Fats and Biofuels Industry, highlight development of more sustainable process and use of Natural Solvents. Member of Social and Technological Extension Group - GESTo / FEA / UNICAMP where develops Extension Projects in Solidary Economic Enterprises, Food and Nutritional Security. (Source: Lattes Curriculum)
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Simulating food processes by using commercial softwares is still a great challenge. This is due to the low comprehension, presented in literature, on the thermodynamic behavior of the solid phase of food mixtures, as well as on the complexity, and the high number of their intra- and intermolecular interactions, responsible for the increase in the deviation of an ideal behavior. This fact …
Fats and oils are bioproducts of great industrial and nutritional relevance, due to their sensorial contribution to food products and as an important energy source for human nutrition. However, the excessive consumption of them is directly related to several alimentary diseases, such as arteriosclerosis and obesity. In this context, computational predictive tools are of great importance f…
Cholesterol is a lipid substance naturally present in animal products. Its high levels in the blood are directly related to cardiovascular diseases. In the last years, the potential of some substances has been reported to provide health benefits to consumers in relation to decrease serum levels of total and LDL cholesterol. Among these, the gama-oryzanol and its main source, the rice bran…
Lipidic biocompounds are present in several products of the food, pharmaceutical and energy industries. However, their multifuncionality is proporcional to the thecnical challenges that industry and science are asked to overcome in their manipulation, especially taking into account their effect in the human organism or in the development of new products and processes. This happens, for ex…
To develop innovative foods with functional properties, it is necessary to understand the behavior of food during the digestion process, from its initial physical breakdown to the transformation of its constituent molecules. Dynamic in vitro models adopt an advanced approach to controlling and examining both physical and chemical parameters, mimicking the conditions in the gastrointestina…
| 1 / 1 | Completed research grants |
| 3 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 5 / 5 | All research grants and scholarships |
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