CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Technology (2014) and Licentiate in Professional Education (2016) from the Federal University of Santa Maria, Master in Food Science and Technology from the same university (2016) and PhD in Food Engineering from the University of São Paulo FZEA- USP (2020) with period at the Institut National de la Recherche Scientifique - INRS (Canada), where he worked with chemopreventive properties of plant extracts in combination with probiotics. Currently, he is a postdoctoral fellow at the Université de Montréal (Canada). He works in research in the area of Food Microbiology and in the study of microencapsulation of probiotics and prebiotics for the formulation of new functional products. (Source: Lattes Curriculum)
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Probiotics have received increasing attention, however, some strains still continue to have low storage viability and low resistance to digestion processes and to employees in the industry. Microencapsulation promotes bioactive protection and modulation of its release to the site of action. The complex coacervation technique presents some advantages over others, such as the possibility of…
Colorectal cancer (CRC) is among the most frequent types in the world population. The increase in the development of this disease is mainly in eating habits. Evidence shows that the composition of the intestinal microbiota may be associated with the development of CRC and other dysbioses. Modulation of the gut by probiotics and phenolic compounds alone or in combination could positively i…
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