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 Federal do Pará (2014), graduation at Bioengenharia from Faculdade de Engenharia da Universidade do Porto (2013), doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2020) and doctorate at Food Science from Universiteit van Amsterdam (2018). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: enterococcus, yeasts, food safety, biofilms and spoilage. (Source: Lattes Curriculum)
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The accelerated deterioration of vacuum-packed beef is one of the main problems that prevent a further increase in the consumption and commercialization of Brazilian beef in the country and abroad. Considering the importance of Brazil in the world scenario of production and commercialization in the meat segment, the need to study and develop alternative strategies that guarantee the reduc…
Currently, there are several types of artisanal cheeses in Brazil, which have peculiar characteristics, according to their origin, heritage, culture and lifestyle of the producing communities. Among these, cheese produced in the regions of Araxá, Serra da Canastra, Alto Paranaíba and Serro; Manteiga and Coalho produced in the Northeast; Colonial and Serrano, produced in the South, stand o…
Currently, there are several types of artisanal cheeses in Brazil, which have peculiar characteristics, according to their origin, heritage, culture and lifestyle of the producing communities. Among these, cheese produced in the regions of Araxá, Serra da Canastra, Alto Paranaíba and Serro; Manteiga and Coalho produced in the Northeast; Colonial and Serrano, produced in the South, stand o…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
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