I hold a Bachelor's degree in Food Engineering from the Federal Rural University of Pernambuco (2018), where I completed three research projects in the areas of industrial biotechnology and enzymology. I obtained a Master's degree in Food Engineering from the State University of Campinas (2021), with an emphasis on food drying and the application of non-destructive technologies for assessing food quality during drying processes.Currently, I am pursuing a Ph.D. in Food Engineering at the State University of Campinas (2021-present), conducting research on the microencapsulation of bioactive compounds by spray drying, focusing on the quality evaluation of microencapsulated compounds. Additionally, I am undertaking a sandwich Ph.D. program at the Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) Nantes, France (2024-present), where I work on the oxidative stability and digestibility of lipophilic compounds microencapsulated by spray drying.Thus, I have experience in the following areas: industrial biotechnology, enzymology, drying processes, emulsions, and the microencapsulation of bioactive compounds. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Regular consumption of oils rich in omega-3 polyunsaturated fatty acids ensures several benefits to human health. However, these oils are very susceptible to lipid oxidation, which limits their application in food formulation. In this context, microencapsulation can represent an important tool to improve the stability of these oils. However, proper choice of wall materials is required to …
The high perishability of vegetables causes large losses of them along the production chain. Thus, processes that ensure better utilization and longer shelf life become essential. Among the various processes, drying has been widely used in the conservation of fruits and vegetables. Due to exposure of food to high temperature for a long time, nutrients susceptible to heat, light, and oxyge…
Microencapsulation is a widely used technique for stabilizing oils rich in polyunsaturated fatty acids, such as linseed oil, which has a high omega-3 content (above 50% of C18:3). However, oxidative reactions readily occur in these systems, representing their primary deteriorating factor. Food oxidation studies typically focus on lipid oxidation reactions. However, other components can al…
| 1 / 1 | Ongoing scholarships in Brazil |
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
| Associated processes | |
CV Lattes
ORCID