CV Lattes
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Fundação de Ensino Octávio Bastos (FEOB). Centro Universitário da Fundação de Ensino Octávio Bastos (UNIFEOB). Pró-Reitoria de Pesquisa e Extensão (Institutional affiliation from the last research proposal) Birthplace: Brazil
Degree in Chemical Engineering from the Federal University of São Carlos, a Master's Degree in Chemical Engineering from the State University of Campinas and a Ph.D. in Food Engineering from the State University of Campinas. Full Professor since 2014 in Thermodynamics Applied to Chemical Engineering by the State University of Maringá. Has several skill in Chemical Engineering area, with emphasis on Pressurized Fluid Technology, get mainly on the following topics: supercritical extraction, phase balance, supercritical water, thermodynamic analysis, as well as in the development of products, processes, and equipment. (Source: Lattes Curriculum)
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The main purpose of this work is the enhance of extra virgin olive oils produced in the Serra da Mantiqueira region applying green technologies from the olive crops residues. Brazil is a major consumer and importer of extra virgin olive oil. Fortunately, in favorable microclimates, with altitude above 1000 meters, national olive growing has been shown to be technically and commercially vi…
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