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William Gustavo Sganzerla

CV Lattes ORCID


Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Bachelor in Chemical Engineering and Ph.D. student in Food Engineering at University of Campinas (UNICAMP), School of Food Engineering (FEA). Worked (2016-2019) with the development of innovative packaging to food conservation, focusing on ecological nanomaterials. In this research area, bioactive, biodegradable and antimicrobial nanocomposites were produced with natural macromolecules and functionalized with antioxidant compounds obtained from Brazilian natives plants. In 2020, started to study at Unicamp with the research projects related to the valorization of agroindustrial waste to bioenergy production in a biorefinery concept. Currently, works with the evaluation of techno-economic parameters and environmental impacts focusing on GHG emissions, proposing innovatives alternatives to industrial waste valorization. (Source: Lattes Curriculum)

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