CV Lattes
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Birthplace: Brazil
LIF - Leaders in Innovation Fellowship - Royal Academy of EngeneeringDoctor (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: RD, consulting and as owner. Co-founder of NOVIGA - food ingredients Startup. License agreements with INOVA-UNICAMP and financial support from PIPE - FAPESPField of expertise: microencapsulation, fats and oils, food research, emulsions. (Source: Lattes Curriculum)
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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. There…
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