CV Lattes
Universidade Federal do ABC (UFABC). Centro de Ciências Naturais e Humanas (CCNH) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Bacharelado Ciência e Tecnologia from Universidade Federal do ABC (2012), graduation at Bacharelado em Química from Universidade Federal do ABC (2015), master's at Biotecnociência from Universidade Federal do ABC (2017) and doctorate at Biotecnociência from Universidade Federal do ABC (2020). Has experience in Byophysics, focusing on Molecular Biophysics, acting on the following subjects: ácido ferúlico, feruloil-coa síntetase, biotransformação, vanilina and enoil-coa hidratase/aldolase. (Source: Lattes Curriculum)
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Vanillin is one of the most important flavoring agents in the world, and widely used inthe food industry as in cakes, ice cream, chocolates, sweets and beverages. The price ofnatural vanillin (isolated from the pod of tropical orchids of the genus Vanilla) varies betweenUS$ 1,200 and US$ 4,000 per kilogram, in contrast to the price of synthetic vanillin at underUS$ 15 per kilogram. Feruli…
| 1 / 1 | Completed scholarships in Brazil |
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