CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Professor at the Department of Food Science and Technology (LCA) of the Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP). He was a Professor at the Department of Pharmaceutical and Biochemical Technology of the School of Pharmaceutical Sciences of USP from August 2023 to August 2024. He holds a degree in Food Science from ESALQ/USP, a Master's and PhD in Food Science and Technology from ESALQ/USP and a PhD in Food Chemistry from the University of Copenhagen, Denmark. Advisor of Master's and PhD students accredited in the Inter-unit Postgraduate Program in Integrated Food Systems (PPG-SIA) of FZEA-FCF-ESALQ/USP. Vice-president of the Inclusion and Belonging Committee of ESALQ/USP (2025-2027). Member of the Editorial Board of the journal Genes and Nutrition (ISSN: 1865-3499). He works as a reviewer for scientific journals. He develops research in food chemistry, currently focusing on protein products, and metabolomics based on mass spectrometry. He also has experience in chemistry of natural products. (Source: Lattes Curriculum)
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Chile and Brazil rank among the top countries in beer consumption and production in the world. The two countries have an average consumption between 59 and 62 liters per year per inhabitant. Together, they produce 152 million hectoliters of beer annually, surpassing the United States as the second-largest beer producer. However, the beer industry faces a challenge in effectively managing …
Vitamin D and omega-3 fatty acids are present in relevant quantities only in few conventional dietary sources, which are not always safe for consumption by people with dysphagia. Dysphagia affects a growing portion of the population and involves difficulty swallowing certain foods and drinks, contributing to malnutrition and an increased risk of death from choking and pneumonia. Insuffici…
Around 40 million tons of brewery spent grain (BSG), the main by-product of the brewing industry, are generated annually. This residue has a high protein content, up to 30%, and a considerable proportion of essential amino acids, including lysine, which is commonly limiting in cereal proteins. It also presents interesting technological properties, such as high emulsifying capacity. These …
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