Current graduate of the Food Science course at the "Luiz de Queiroz" School of Agriculture - USP, Piracicaba - SP. Scholarship for the Institutional Program of Scientific Initiation Scholarships (PIBIC), with the project "Arginine in beetroot minimally processed as an inhibitor of enzymatic oxidation", under the guidance of Professor Ricardo Alfredo Kluge. Current vice-president of the Academic Center of Food Sciences - CACAL / ESALQ-USP, management 2018/2019 and member of the Extension Group in divulgation of the course of Food Sciences - GEDCAl. Technical training in Nutrition by ETEC Coronel Fernando Febeliano da Costa (Piracicaba - SP, with completion year 2014). (Source: Lattes Curriculum)
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Lipids are a class of molecules present in all types of cells. They contribute to cell structure, energy storage and various biological functions, from transcriptional regulation to physiological processes. Studies have shown that AO, as well as other fatty acids, can have important specific immune functions. The inflammatory response is a component of the immune response, being essential…
Lipids are a class of molecules present in all cell types. They contribute to cellular structure, energy storage and several biological functions from transcriptional regulation to physiological processes. These molecules are also responsible for the nutritional value of the meat, which is directly influenced by the animal's diet. Meat has high nutritional value and is an important source…
The qualitative properties of meat are of great importance in the poultry market, as chicken is widely consumed as meat and also in processed products. Among the countries, the United States presents itself as the world's largest chicken meat producer and second largest exporter. The high consumption of this type of meat is due to the fact that chicken meat is the lowest priced animal pro…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
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