CV Lattes
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Bachelor in Food Science (F-19) at the "Luiz de Queiroz" School of Agriculture (ESALQ) at the University of São Paulo (USP). Experience in alcoholic fermentation, classical analytical techniques (centesimal composition, physical-chemical analysis) and instrumental (gas chromatography) among other activities inherent to the research laboratory.During my exchange period, I developed a project focused on the development of fats considered healthy (oleogels) and the application of these fats in the food matrix.Since 2020, she has been working in the RD area, currently as an RD Analyst at Kerry do Brasil, working with beverage application (flavors and modulation). (Source: Lattes Curriculum)
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The oxidative stability of oils can be determined by the OSI (Oxidative Stability Index) type apparatus, called Rancimat. Acting through constant air pumping and high temperature, this equipment has the objective of determining the time necessary for the complete oxidation of the lipid sample (period of induction - PI). Due to its ease of use and fast results, Rancimat has been recognized…
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