She has a degree in Food Science from the Luiz de Queiroz College of Agriculture - ESALQ/USP and is currently a master's student in the Interunit Program in Integrated Food Systems - ESALQ/USP. She has experience in the area of #8203;#8203;Food Science and Technology, with an emphasis on Food Science and Technology. She developed two scientific initiation projects through the São Paulo Research Foundation (FAPESP) in the area of #8203;#8203;meat quality and processing. She participates in the Molecular Biology and Mycotoxins Extension Group (LABMIC). (Source: Lattes Curriculum)
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Among the meat products processed from the meat of pigs most consumed and, therefore, best sold, we can highlight the fresh sausage. However, it is a product with a high proportion of fat in its composition, which has raised questions and aroused the interest of consumers in relation to its "healthy" characteristics, which include the fatty acid profile of this fat. In the case of pigs, t…
Lipids are important nutrients acting in several functions in the body. They act in the transport of fat-soluble vitamins, that helps in energy storage, are insulating and have other biological functions. The nutritional value of meat is influenced by the lipid molecules which can be altered due to the diet provided to the animals. The fatty acid profile present in meat has been a relevan…
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