graduation at Engenharia de Alimentos from Universidade Federal de Viçosa (1980), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1992) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1998). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: embalagem, garrafas de pet, bebidas carbonatadas, reciclagem and água mineral. (Source: Lattes Curriculum)
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Processing by application of isostatic high pressure is constantly growing as a method of preserving food with minimal loss of quality. Processed food processed by isostatic high pressure maintains most of its nutritional qualities, in addition to having prolonged shelf life. In addition to the isostatic high pressure process, pressure assisted thermal sterilization technology has been st…
Currently there is a high incidence of closure defects in laminated flexible packaging "box format", existing on the market of some countries and intended for aseptic systems pH products e 4.5. The airtight flexible packaging is directly related to the closure areas, i.e., areas of heat sealing, responsible for sealing and, in part, by the structure and rigidity of the package, besides th…
| 3 / 1 | Completed research grants |
| 2 / 0 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 6 / 2 | All research grants and scholarships |
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CV Lattes
ORCID