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
I am currently a visiting professor at the State University of Southwest Bahia (UESB) (2025-current). Between 2022-2024 I was a visiting professor at the Federal University of Grande Dourados (UFGD). I did postdoctoral work at the Department of Food and Nutrition at the State University of Campinas (UNICAMP). I have a PhD in Food Engineering from the University of Campinas (2018), a master's degree in Food Engineering from the University of Campinas (2014) and a Bachelor's degree in Food Engineering from the University of Viçosa (2012). I did a sandwich doctorate at the Universidad de Valladolid-Spain (2017) and a research internship at the Universidad de Cádiz-Spain (2019-2021). I have experience in Food Engineering, Science and Technology, working mainly on the following themes: processes with pressurized fluids, extraction and encapsulation of bioactive compounds through emerging and conventional techniques, use of agro-industrial residues, and use of natural bioactive compounds as preventive and complementary therapy for diseases inflammatory bowel diseases. (Source: Lattes Curriculum)
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The vegetal residue generated by the wine industry has been recognized as an excellent source of bioactive compounds due to its expressive amount of polyphenols, which have been shown to have protective effects against several chronic diseases, such as Cancer, cardiovascular diseases and inflammatory diseases, given by attenuation of oxidative stress and blocking of oxidative signaling pa…
The vegetal residue generated by the wine industry has been recognized as an excellent source of bioactive compounds due to its expressive amount of polyphenols (in particular anthocyanins), which have been shown to have several biological activities, such as anti-inflammatory, antioxidant, anticancer and antimicrobial. However, many times the efficiency of dietary polyphenols is limited …
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