CV Lattes
ResearcherID
LIF - Leaders in Innovation Fellowship - Royal Academy of Engeneering Doctor (Ph.D.) in Oils and Fats Technology at FEA, UNICAMP on nanotechnology and microencapsulation area. PhD (2015) about fat crystallization using fat microencapsulated as seed. Masters (2010) about Omega 3 microencapsulated by complex coacervation. Batchelor of Science in Food Engineering, FEA - UNICAMP. Experience: food industry: R&D, consulting and as owner. Co-founder of NOVIGA - food ingredients Startup. License agreements with INOVA-UNICAMP and financial support from PIPE - FAPESP Field of expertise: microencapsulation, fats and oils, food research, emulsions. (Source: Lattes Curriculum)
- Microencapsulated ingredient as a solution in the food industry for substitution of trans fat, AP.PIPE
Abstract
For a long time, trans fat was a viable and the best solution for the food industry; however it has been banned from the market because of its negative effects on human health. Thus the development of products such in bakery, confectionary, ice cream, margarine have been experience various difficulties in order to obtain the same physical characteristics as they had with trans fat. The...
*Updated April 20, 2019
| 1 / 1 | Completed research grants |
| 1 / 1 | Completed scholarships in Brazil |
| 2 / 2 | All Research Grants and Scholarships |