Leticia Aline Gonçalves

She is currently a postgraduate doctoral student in the Food Engineering Sciences course at the Faculty of Animal Science and Food Engineering (FZEA) at the University of São Paulo (USP). Food Engineer with a Master's Degree in Food Engineering from FZEA/USP, having worked mainly in the research of strategies for the development of healthier meat products at the Laboratory of Quality and Stability of Meat and Meat Products (FZEA/USP). She carried out an exchange program at Washington State University (WSU) (Pullman / Washington / United States of America), where she developed projects in the area of non-thermal processing for food preservation. She was a Quality Control and RD Management intern at Laticínio Letti (Descalvado / São Paulo). She participated in the Culture and Extension project, "Alimento Seguro", with the creation and dissemination of parodies on the subject of Food Safety. During her master's degree, she worked with the development of natural antioxidant extracts for incorporation in 'cleaner label' meat products, having carried out an internship abroad as a BEPE/FAPESP scholarship holder at the Centro Tecnolóxico da Carne (CTC/Ourense/Spain) in this same area of search. (Source: Lattes Curriculum)