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
Has experience in Science and Technology of the Food, focusing on Food Engineerin (Source: Lattes Curriculum)
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This proposal is linked to the Young Investigator Research Grant entitled "Pulsed electric field: Engineering of non-thermal processes, functional foods, and biomaterials," currently funded by FAPESP. Its objective is to integrate undergraduate students, especially those admitted through affirmative action programs or coming from public schools, into scientific activities focused on the u…
The current global challenge for the industrial sector in the most diverse areas is to innovate in the manufacturing process and formulation of its products to meet the new demands of the modern consumer market. Pharmaceuticals, cosmetics, materials, and food have been questioned due to social and environmental awareness combined with the search for new products that promote the health an…
The residues generated during the processing of vegetable beverages represent a promising source of proteins that are often underutilized, despite their nutritional and functional potential. The valorization of these residues through efficient protein extraction can significantly contribute to the circular economy and sustainability within the food sector. However, conventional methods fa…
The food industry has been investing in preservation processes that ensure a high standard of nutritional and sensory quality. Among the most widely used preservation methods, cooling and freezing processes contribute to the availability of nutritious, high-quality foods with extended shelf life. However, conventional technologies significantly contribute to undesirable changes in the mic…
Food colorants are substances of natural or synthetic origin used to convey, restore, or standardize the color and appearance of foods, making them more appealing to consumers. With the growing awareness of the relationship between diet and health, there is an increasing global demand for natural colorants. Among natural pigments, anthocyanins have gained prominence due to their potential…
(Only some records are available in English at this moment)
Potato is the third largest food crop in the world. In Brazil, approximately 3.5 million tons are produced annually, of which 10% are destined for processing. Potato industrialization generates an average of 100,000 tons of waste, with up to 40% of that originating from peeling. However, potato peels are rich in phenolic compounds and biopolymers such as starch and protein. Due to the imp…
The conjugation of prebiotic fibers with plant proteins through the Maillard reaction is a promising strategy for engineering functional ingredients with improved technological properties. This project will assess the use of pulsed electric field and ultrasound technologies as alternatives to conventional thermal treatment, aiming to reduce energy expenditure and processing time for glyca…
The new global trends in consuming natural products, rich in health-promoting and wellness-enhancing bioactive compounds, have increased the interest of the consumer market in natural fruit and vegetable juices. In this context, the development of alternative processes to conventional thermal treatment has become a new demand in the industrialization of these products. Processing technolo…
(Only some records are available in English at this moment)
The growing consumer demand for functional and sustainable foods has driven the search for innovative ingredients and processing methods. Postbiotics, derived from inactivated probiotic cultures, offer health benefits associated with their intracellular bioactive compounds and present advantages over probiotics in terms of stability and safety. However, conventional thermal inactivation m…
Pomegranate (Punica granatum L.) seed oil (PSO) is rich in polyunsaturated fatty acids, particularly punicic acid, which provides health benefits, such as anti-inflammatory, cardioprotective, and anti-obesity effects. However, its high susceptibility to lipid oxidation limits its direct application in food formulations, especially in functional beverages. Emulsification approaches using n…
O crescente interesse em bebidas fermentadas, especialmente pelos seus sabores únicos e benefícios para a saúde, destacou o kefir de água como uma alternativa promissora aos produtos à base de leite. Sua produção ocorre através da inoculação de um consórcio de bactérias e leveduras, agrupadas em grãos de polissacarídeos e imersos numa solução de açúcar. A bebida demonstrou ter efeitos ant…
Non-thermal emerging technologies applied to processing of food products have been considered as a trend in the development of new functional products. Conventional thermal methods for pasteurizing and sterilizing food are based on heat transfer, however, thermal processing promotes the reduction of functionality in foods due to degradation of heat-sensitive compounds such as vitamins, an…
| 2 / 2 | Ongoing grants |
| 11 / 11 | Ongoing scholarships in Brazil |
| 6 / 6 | Completed scholarships in Brazil |
| 2 / 2 | Ongoing scholarships abroad |
| 2 / 2 | Completed scholarships abroad |
| 23 / 23 | All research grants and scholarships |
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