I hold a Master's degree in Food Engineering from the University of Campinas (Unicamp) and a Bachelor's degree in Food Engineering from the University of São Paulo (USP), along with a technical degree in Chemistry from ETEC Centro Paula Souza. My academic journey has been consistently focused on research aimed at the valorization of agro-industrial residues and the development of sustainable solutions for the food industry. During my undergraduate studies, I was involved in projects on the kinetic modeling of fatty alcohols and the production of bio-oil and biomethane from waste, including two research internships supported by USP and one funded by FAPESP. I also completed an academic exchange at the University of Illinois at Urbana-Champaign, where I deepened my knowledge of anaerobic digestion of food waste.For my Master's research at Unicamp, I focused on the production of xylitol from cocoa husks, an abundant agro-industrial by-product. In 2023, I conducted a complementary research project at Cranfield University in the United Kingdom, investigating the production of kojic acid, also using cocoa husks. I am currently pursuing a Ph.D. at Unicamp, with research focused on arabitol production through genetic engineering and process optimization. My work centers on biotechnological strategies for waste valorization, aiming to add value and foster sustainability in the food production chain. (Source: Lattes Curriculum)
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Xylitol is a compound that has been used in the food industry, mainly as a sweetener capable of being consumed without raising the glycemic peaks of the consumer, with a focus on diabetics or those seeking a healthier lifestyle. The main problem regarding the high production rates of xylitol lies in its production via chemical reduction, which results in the accumulation of toxic residues…
The growing world energy demand brings to light the need to develop new technologies to obtain this important resource. The advance in food production is the solution to the problem of food security of the population; however, an increasing amount of waste is generated and must be treated. Technologies that integrate waste treatment and energy production are therefore very welcome, since …
Kojic acid has garnered significant attention from the pharmaceutical and cosmetic industry due to its antioxidative and positive effect on the skin. The cosmetic ingredients market has an estimated size of USD 23.6 billion by 2027 with a CAGR of 4.1% of which kojic acid was USD 60 million in 2021 and it is anticipated to grow to approximately USD 75 million by 2030. Moreover, it is also…
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