Maria Teresa Pedrosa Silva Clerici

She holds a degree in Biochemical Pharmacy from the Federal University of Ouro Preto (1988), a Master's degree in Food Sciences from the Federal University of Lavras (1991) and a PhD in Food Engineering from the State University of Campinas (1997) in Brazil. She is currently a Full Professor, MS 5.1 at the State University of Campinas, at the School of Food Engineering, Department of Food Science and Nutrition. She was coordinator of the Library (2014-2017) and of the Postgraduate Course in Food Technology (2018-2020) and is currently a substitute in the Advisory Committees on Ethnic-Racial Diversity and Gender and Sexuality. She is also titular head at the Development and Participation of the Black Community in Campinas-SP-Brazil and Latin American leader of the Global Forum for Sustainable Rural Development (India). She is a member of the editorial board of the following journals: Food Research International, Journal of Nutrition, Food Science and Technology and Food: Science, Technology and the Environment. She was also a guest editor of Current Opinion in Food Science for Food Physics Materials Science issue (Vol. 33, 2020). She collaborates with several research groups in Brazil, UFAM-AM, IFAM-AM, UFOPA-PA, UFV-MG, UFVJM-MG, UNIFAL-MG, UFPG-PR, UFPA-PA, ITAL-SP and abroad, ICTAN-Spain and UNAAT-Peru. She has experience in the area of Food Science and Technology, with emphasis on pasta, bakery, thermoplastic extrusion, starches, fibers, new ingredients and physical processes for modifying starches and proteins. (Source: Lattes Curriculum)