Bachelor's degree in Food Engineering from the Federal University of Rondônia - UNIR (2019), a specialization in Occupational Safety Engineering from Faculdade UniMais (2023), a Master's degree in Food Engineering Sciences from the University of São Paulo - USP (2022), with a sandwich period at the Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Science and Technology of Milk and Egg (STLO) unit in Rennes - France, and is currently pursuing a PhD in the Food Engineering Graduate Program at the Faculty of Animal Science and Food Engineering (FZEA-USP). Have experience in research in the areas of Food Science, Technology, and Engineering, with emphasis on food processing and its effect on new products' structural, functional, and physicochemical parameters. Their work primarily focuses on valorizing unconventional raw materials, such as alternative flours from Amazonian fruits, with a focus on bakery product production, as well as developing modeling using spectroscopic techniques (NIR) to determine and predict food-related parameters of interest. Their research includes studying digestion and bioaccessibility of phenolic compounds and protein hydrolysis using the INFOGEST protocol, extraction and quantification of bioactive compounds (phenolics, carotenoids, and tannins), evaluating the cytotoxicity of phenolic extracts on normal and cancer cells, and using multivariate calibration with NIR spectroscopy and NMR for predicting quality parameters and physicochemical properties of foods." (Source: Lattes Curriculum)
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Research related to healthy foods and/or even nutraceuticals has been growing in recent years, especially with population aging. Among the products that have been gaining prominence in this segment, we can highlight the biscuit (cookies) produced with unconventional ingredients, which have a high content of phenolic compounds (CF). Several studies point out that foods that contain a high …
Exotic and native fruits from Amazon region have gained great interest of the scientific community due to its chemical characteristics, and more specifically, due to its high content of bioactive compounds. Among them, it is possible to emphasize the buriti and the pupunha. Despite the nutritional and functional potential of these fruits, their consumption is still incipient when compared…
The prediction of quality parameters through spectroscopic techniques and chemometrics in foodis an increasingly prominent field, offering a promising alternative for obtaining chemical insightsthat were previously only achievable through traditional methods. The primary advantage lies inconducting analyses that are precise, rapid, and waste-free. Studies comparing traditional methodswith…
Consumer search for healthier products has been rising, which implies that viable raw material alternatives need to be better explored. In this scenario, current researches have been exploring the use of unconventional Amazonian raw materials as valuable sources of phenolic compounds. However, most of these studies have focused on the characterization of the food matrix or properties of t…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 1 / 1 | Completed scholarships abroad |
| 4 / 4 | All Scholarships |
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