CV Lattes
ResearcherID
ORCID
Google Scholar Citations
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Associate Professor at the Department of Food Science and Nutrition (University of Campinas - UNICAMP). Has a background in Food Engineering (BSc. - UNICAMP, 2004) and a Ph.D. in Food Science (Department of Food Science - UNICAMP, 2009). He developed part of his PhD project at Laboratoire de Génie Chimique et Biochimique (Clermont-Ferrand, France) between 2007-2008. This doctoral work rendered Capes Thesis Award in the area of #8203;#8203;Food Science. He served as Adjunct Professor in the area of biochemistry in the Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei (UFSJ) between August 2009 and July 2014. He coordinated the course of Bioprocess Engineering (UFSJ) between October 2009 and August 2013. He has developed post-doctorate research on microalgae biorefinery at Wageningen University (Netherlands) (October 2013 to June 2014) and on fermentations with basidiomycetes at Justus-Liebig-Universität Gieen (Germany) (October 2023 to February 2024). His research is especially focused on microbial biocatalysis and biotransformations, biotechnological production of ingredients for the food industry and optimization of bioprocesses. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The project aims to integrate research groups from the states of Bahia (UFBA and UESC) and São Paulo (UNICAMP) in order to investigate the technological, nutritional and functional potential of flours obtained from the fibrous residue of native Caatinga fruits (Passiflora cincinnata Mast., known as Caatinga passion fruit) and Atlantic Forest (Campomanesia phaea, known as cambuci). These f…
The demand for natural ingredients and additives for industrial application has been growing as the industry moves towards sustainable and healthier solutions to technological needs. Among the natural additives, natural colorants are particularly noteworthy as they are aligned to the clean label claims, although they can suffer from the lack of stability under processing or storage condi…
Overweight and obesity are a growing global problem that generates serious socioeconomic damage to public health systems. The recent pandemic COVID-19 brought a new concern about obesity since it is identified both as a risk factor for the disease and as a serious consequence of prolonged confinement. It is demonstrated that regular intake of purple-coloured fruits, so-called berries, ric…
The global flavor market is estimated to reach US$ 26.3 billion in 2020, with an increasing demand for healthier and natural products. In this sense, the generation of aromas via biotransformation becomes more attractive, since it occurs under mild conditions, do not generate toxic wastes and can yield products with potentially competitive prices. Brazil presents an ideal conjuncture to p…
One of the main trends for obtaining aroma compounds is based on the microbial biotransformation of terpenes, a method capable of selectively generating substances considered "natural". This fact results in a large industrial interest in these bioprocesses. Brazil has high availability of terpene substrates at low prices, and, in recent years, this country has become internationally promi…
(Only some records are available in English at this moment)
Natural biocolorants have gained great notoriety in recent years due to the emerging trend of consumers looking for products containing more natural, environmentally friendly and sustainable ingredients and additives, as well as because these colorants are often associated with health promotion, since many of these compounds are attributed to various biological activities of interest. Thu…
Microorganisms or cell cultures might be able to develop a wide range of industrially relevant products and processes using renewable environmental resources. From this perspective, science has sought to improve methodologies that aim to enhance the action of bioactive compounds in various food species on improving intestinal functions, appetite, and mood and mitigating brain oxidative st…
The global demand for natural aromas is increasing, driven by a greater consumers' appreciation of natural products in recent years. For this reason, the generation of aromas through biotechnological processes gains increasing strength and attractiveness, due to mild process conditions, with less use of toxic solvents, natural appeal and potentially competitive prices. In this sense, ther…
| 2 / 2 | Ongoing grants |
| 4 / 4 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 9 / 9 | All research grants and scholarships |
| Associated processes | |