Verônica Ortiz Alvarenga

graduate at Engenharia de Alimentos from Pontifícia Universidade Católica de Goiás (2005) and master's at Science and Technology of the Food from Universidade Estadual de Campinas (2008). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: lactobacillus fermentum, co-cultura, microbiologia de alimentos, biodiesel and saccharomyces cerevisiae. (Source: Lattes Curriculum)