Ingrid Alves de Moraes

PhD in Food Engineering from the University of Campinas (UNICAMP), with a doctoral sandwich period at the Università degli Studi di Trieste (Italy) and an academic exchange at The Walloon Agricultural Research Center (Belgium). Masters degree in Food Engineering from UNICAMP and Bachelors degree in Food Engineering from the Federal University of Goiás (UFG). Works in the field of Food Science and Technology, with experience in the development of new products, processing, and postharvest quality of fruits and vegetables, as well as the utilization of agro-industrial by-products. Conducts research applying non-destructive techniques, image analysis, chemometrics, and explainable artificial intelligence, with an emphasis on computer vision, spectroscopy, low-cost sensors, and multivariate analysis. (Source: Lattes Curriculum)