CV Lattes
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Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Ciências Biológicas from Pontifícia Universidade Católica de Campinas (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1994) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2002). Has experience in Science and Technology of the Food, focusing on Microbiology of the Food, acting on the following subjects: clostridium botulinum, presunto, clostridium perfringens, mortadela and alicyclobacillus, fruit juice. (Source: Lattes Curriculum)
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Campylobacteriosis is one of foodborne illness more frequent in the world, it is caused mainly by species of thermotolerant Campylobacter spp., especially C. jejuni subsp. jejuni, known as C. jejuni, and has chicken meat as the main vehicle of transmission. According to the literature, a comparative evaluation of methods for the quantification of micro-organism is necessary because of the…
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| 1 / 0 | Completed scholarships in Brazil |
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