Láisa Gomes Dias

Professor in the Food Engineering program at the Federal University of Tocantins (UFT) and a permanent member of the Graduate Program in Food Science and Technology (PPGCTA-UFT). Holds a Bachelors degree in Food Engineering from the Federal University of Goiás (UFG, 2016) and a PhD in Food Science from the University of Campinas (UNICAMP, 2022), with a research internship abroad at The Ohio State University (OSU, 2019-2020). Previously worked as a Substitute Professor in the Food Engineering program at UFG (2022-2024). Currently coordinates the Sensory Analysis Laboratory (LAS) and conducts research on volatile and flavor compounds (GC-MS and GC-O), fatty acids, phytosterols (GC-FID), and other bioactive compounds. Has extensive experience in optimizing analytical methods, particularly SPME/GC-MS, experimental design (CCD) for product and process development, and applying principal component analysis (PCA) for data interpretation and pattern recognition. (Source: Lattes Curriculum)