Graduation at Nutrition from Universidade Católica de Santos (2008), master's and PhD from Universidade Federal de São Paulo (2012 and 2014). Is professor at University of Campinas (UNICAMP). Has experience in Nutrition, acting on the following subjects: Food services, food safety, food policy, risk assessment. (Source: Lattes Curriculum)
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The number of cases and diagnoses of food allergies and diseases associated with allergenic foods has steadily increased over the years. Yet despite the development of public policy on processed foods, there is little discussion of the difficulties faced by consumers with food allergies and related illnesses when eating out. If there is no proper management in the food service industry, t…
The increase in meals eaten away from home and the significant increase in the use of food delivery apps have given rise to a new type of restaurant, the so-called dark kitchens, i.e. establishments that do not offer local service to the public, but only delivery services or take-out. In order to promote both food safety to protect consumers and the consolidation of new entrepreneurs in t…
The main objectives of the study are: a) To measure and to evaluate the risk perceptions about food and feeding by consumers considering aspects of health, consumption and foodborne illness and; b) Evaluate the confidence and warmth of nutritionist stereotypes with a view to assess the professional competence. The study has a cross-sectional, analytical design and quantitative methodology…
The increase in meals eaten away from home and the significant increase in delivery service applications have given rise to a new type of restaurant called dark kitchens, which are establishments that do not offer local service to the public, but only delivery services or take-out. In order to both promote food safety to protect consumers and establish new entrepreneurs in this innovative…
A change in Brazilian's dietary patterns has been noticed over the last years, an increase in ultra-processed foods consumption alongside an increase in obesity and chronic diseases prevalence. According to population diet studies, the higher consumption of this type of food has been related to a nutritionally poor diet that is also higher in calories and fats. It is possible that the pop…
| 1 / 1 | Ongoing grants |
| 2 / 2 | Completed research grants |
| 2 / 2 | Completed scholarships in Brazil |
| 5 / 5 | All research grants and scholarships |
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CV Lattes
ORCID