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
graduation at Engenharia de Alimentos from Universidade Estadual de Campinas (2020) and master's at Tecnologia de Alimentos from Faculdade de Engenharia de Alimentos - Unicamp (2023). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: tecnologia de alimentos, tecnologia social, soberania alimentar, extensão comunitária and engenharia de alimentos. (Source: Lattes Curriculum)
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In the northern region of Brazil, especially in the state of Pará, at the so-called flour mills, small producers transform cassava (Manihot esculenta Crantz) in products such as cassava flour (white and yellow) that are eaten as dishes garnish, cassava starch, that serves as an ingredient for many regional dishes, cassava gum, currently used for the preparation of tapioquinha and a region…
| 1 / 1 | Completed scholarships in Brazil |
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