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
Currently a direct Ph.D. candidate in Food Science at the University of Campinas (Unicamp). Holds a B.Sc. in Food Engineering from the Federal University of Rio Grande do Sul (2018). Has experience in Food Science and Technology, with emphasis on Food Microbiology. Main areas of expertise include spore-forming bacteria, predictive microbiology, variability analysis, molecular biology, thermal and chemical spore inactivation treatments, natural antimicrobials, pathogenic microorganisms, and the reuse of food industry by-products. (Source: Lattes Curriculum)
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Gelatine is a natural protein, extracted through the partial hydrolysis of collagen present in animal connective tissues, widely used in the food, pharmaceutical, cosmetic and photographic industry, in the manufacture of a variety of products. Even though it is obtained after processing under drastic conditions of pH (acid and alkaline) and heat treatment, the gelatin can still present si…
Gelatine is a natural protein, extracted through the partial hydrolysis of collagen present in animal connective tissues, widely used in the food, pharmaceutical, cosmetic and photographic industry, in the manufacture of a variety of products. Even though it is obtained after processing under drastic conditions of pH (acid and alkaline) and heat treatment, the gelatin can still present si…
Gelatin is a natural protein extracted through the partial hydrolysis of collagen in animal connective tissues. It is widely used in the food, pharmaceutical, cosmetic, and photographic industries, as well as in the formulation of a variety of products. Even though obtained after processing under drastic pH conditions, especially in the hydrolysis stage (acid or alkaline) and heat treatme…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
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