Graduated (2016) in Food Engineering at the Universidade Federal de Viçosa (UFV), where she worked in the food packaging and nanotechnology fields. She is currently a phD student in Food Engineering at the Universidade Estadual de Campinas (UNICAMP) and a phD student in Food Science, Technology and Management at the Universitat Politècnica de València (UPV) on a double degree basis. She works in the Process Engineering field, with emphasis on Process Analytical Technologies (PAT) and non-destructive methods in the food industry, mainly in the following subjects: near infrared spectroscopy, hyperspectral image and multivariate analysis. (Source: Lattes Curriculum)
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In recent years, the concept of Process Analytical Technology (PAT) in food quality control has been the focus of attention from researchers and producers. Quality control in the food industry is traditionally accomplished through chemical, physical and microbiological test. Some of these methods are slow, laborious and destructive. Nowadays it is possible to replace most of the drawbacks…
Pasta is a very important and popular food around the world due to its ease of preparation, transportation and cooking. Traditionally, it is obtained from the extrusion of durum wheat semolina and water, but can be added of alternative ingredients, as fiber, to increase its nutritional value. However, by incorporating extra ingredients to pasta formulation, its quality properties can be a…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
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CV Lattes
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