I'm PhD student (in finalization) in Food Engineering (2018 - 2022) at the State University of Campinas (UNICAMP). Master in Food Engineering from the State University of Campinas (2016 - 2018). It is currently in a sandwich period at the Instituto de Investigación en Ciencias de la Alimentación in Madrid (Spain). Food Engineer graduated from the Federal University of São João del-Rei (2009 - 2015) with a 1-year sandwich period (Ciências sem Fronteiras CNPq) at the Universitat de Lleida (UdL), Escuela Técnica Superior de Ingeniería Agrária. I was a trainee in the I&D sector (quality control, food analysis, and enzymatic optimization) at the company Indulleida S.A. dedicated to manufacturing fruit derivatives, located in Lleida, Spain. I'm graduated in Interdisciplinary Bachelor's in Biosystems from the Federal University of São João del-Rei. I have experience in high-pressure technology, extraction, and purification of bioactive compounds and pectin for applications in food, pharmaceuticals and cosmetics. I'm a specialist in Food Engineering, emphasizing Thermodynamics, Physical Separations, and Food Analysis, working mainly on the following topics: characterization of raw materials and bioproducts, extraction, membrane separation process aimed at fractionation, purification and concentration of bioactive compounds, and use of agro-industrial residues. During graduation, I performed two scientific initiations working on the following topics: technical-economic analysis and applied simulation in the production of biodiesel, alcoholic fermentation, and the development of a new type of beverage. I was a substitute teacher in 11 schools in the Minas Gerais State Education Network, teaching Mathematics, Chemistry, and Physics. I have published 4 scientific articles in international journals with QUALIS A1 (Area: Food Science), 1 scientific article in an international journal with QUALIS A2 (Area: Food Science), and 1 scientific article in an international journal with QUALIS A1 (Area: Agricultural Science I ). I made 1 patent deposit (BR 1320200154280) at the INPI regarding the innovative extraction process developed during his doctoral thesis in progress. I published 2 book chapters in a legally established publisher, 8 complete works, 5 simple and expanded abstracts in regional, national, and international congresses. (Source: Lattes Curriculum)
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Recent studies have shown that fruit by-products from agro-industry are important sources of bioactive compounds and polysaccharides, such as pectin, widely used in the food industry. Using emerging technologies of extraction and separation of these compounds is an attractive alternative, as they are clean methods that use non-toxic solvents and high quality products. In this context, the…
Recent studies have shown that fruit by-products from the agroindustry is important source of pectin, widely used in the food and pharmaceutical industries. Obtaining pectin using emerging extraction technologies is an attractive alternative because these are clean methods that use non-toxic solvents and can produce high-quality products in short extraction time. In this context, the bior…
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