CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Ericsem Pereira has a Ph.D. in Food Engineering from the University of Campinas (UNICAMP - 2022). He also holds a maters's degree (UNICAMP - 2017) and a bachelor's degree (UFLA - 2012) in Food Engineering. Currently, he is a postdoctoral researcher working with the fractionation of sugarcane bagasse to obtain soluble carbohydrates and lignin monomers. (Source: Lattes Curriculum)
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Currently, Brazil nut oil is extracted by the Cooperativa dos Agricultores do Vale do Amanhecer (COOPAVAN/Juruena/MT) by pressing, generating a cake byproduct rich in oil. This remaining oil can be extracted using solvent extraction processes, increasing profitability and the possibility of developing new products. Although hexane extraction processes are widely studied and used industria…
The sugarcane bagasse is the main agro-industrial residue of the sugar and alcohol industry in Brazil. It can be converted to the production of second generation ethanol (2G) and various bioproducts. Despite recent advances, there are still several opportunities to be investigated in the development of technologies for converting sugarcane bagasse into products with high added value. This…
Fats and oils are bioproducts of great industrial and nutritional relevance, due to their sensorial contribution to food products and as an important energy source for human nutrition. However, the excessive consumption of them is directly related to several alimentary diseases, such as arteriosclerosis and obesity. In this context, computational predictive tools are of great importance f…
To develop innovative foods with functional properties, it is necessary to understand the behavior of food during the digestion process, from its initial physical breakdown to the transformation of its constituent molecules. Dynamic in vitro models adopt an advanced approach to controlling and examining both physical and chemical parameters, mimicking the conditions in the gastrointestina…
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