graduate at Agronomia from Universidade de São Paulo (1992), master's at Science and Technology of the Food from Universidade de São Paulo (1998) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2003). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: ultrafiltração, proteólise, queijo prato, composição and derretimento. (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 beneficial effects of foods containing live microbes (probiotics) on human health, and in particular dairy products in children and other high-risk populations, are increasingly recognized. It has been reported that these probiotics can play an important role in immune, digestive and respiratory functions and can have a significant effect in alleviating infectious diseases in children…
PDIP-ITAL aims to strengthen the institute’s capabilities by modernizing its analytical infrastructure and pilot plants as essential elements of food safety assessment and proof of concept for products and processes, by training its research team as a fundamental resource in the generation of new skills, and by the strong interaction with national and international actors as ITAL allies i…
There is a growing demand and popularity from consumers for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce large quantities of viable cultures, keeping their functionality and being stable during processing and storage of these products. Lactic Acid Bacteria (LAB) have numerous applications in the food and pharmaceutical indu…
The consumption of functional drinks is growing due to the demand of the population for health promotion or disease prevention. The components that provides bioactive properties can be divided into bioactive molecules and living bioactive cells (probiotics). These drinks with the addition of probiotics, vitamins and bioactive compounds (antioxidants) with beneficial functions for the huma…
There is a growing consumer demand and popularity for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce products with beneficial properties for consumers' health. Among the various alternatives for the elaboration of new products, foods fermented with lactic acid bacteria stand out. Lactic acid bacteria (LAB) have numerous appli…
| 2 / 2 | Completed research grants |
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 5 / 5 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID