graduation at Engenharia de Alimentos from Universidade Federal do Pará (2013) and master's at Science and Technology of the Food from Universidade Estadual de Campinas (2016). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: compostos fenólicos, fermentação, theobroma cacao, capacidade antioxidante and plantas amazônicas. (Source: Lattes Curriculum)
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Beer is a widely consumed drink worldwide and the hop flower is part of the ingredients in brewing. In the last decade, beer consumption has increased at an average rate of 5% per year, especially the craft beer segment, which has grown by around 20% annually. In the last 2 years there has been a growth of 33% in the registration of new breweries in the state of São Paulo. In brewing, hop…
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