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
Food Engineer and Master in Food Technology, by the Faculty of Food Engineering - FEA/UNICAMP. Scientific Researcher Level VI of the Center for Packaging Technology - CETEA, at the Institute of Food Technology - ITAL since 1983. Technical Manager of the Plastic Packaging and Environment Groups at CETEA from 1995 to 2018. Specialized in plastic packaging, she has a vast experience in research and technological assistance in the areas of packaging development, packaging/product interaction evaluation, and packaging legislation food safety.Since 1997, she has also coordinated the development of the Research Line on Life Cycle Assessment Studies for products and packaging, with application as a management tool for continuous environmental improvement of products and processes. She is currently the General Director of the Institute of Food Technology-ITAL. Researcher Responsible for CCD Circula - Solutions for post-consumer waste: packaging and products. Dean of the postgraduate course at ITAL and Coordinator of the Fraunhofer Platform for New Food Systems. Member of INCT Circularity in Polymeric Materials. (Source: Lattes Curriculum)
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The institution's Board of Directors approved in a meeting held on 05/20/2024 the plan for the application of resources from the Institutional Technical Reserve 2020-2021, which consists of the acquisition of 42 devices to guarantee stability and high speed of data transmission in wireless network, two high-performance servers to improve the efficiency of the institute's internal systems …
The National Policy for Solid Residue (NPSR), enforced in 2010 by Law 12.305, has driven important initiatives to deal with the enormous volume of USR generated in Brazil every day. However a great number of problems remain unsolved, the solution of which requires a systemic vision about USR management involving shelf life of products, education for sustainable consumption, recognition of…
Alveolab is used for the analysis of rheology of wheat flour dough. It evaluates the viscoelastic dough characteristics, such as tenacity, extensibility and elasticity, formed by wheat flour or its mixture with other flours or functional ingredients. Allows to make up to 3 different flours in a period of 1 hour, providing dynamism in the analysis of the raw material that will be used in t…
(Only some records are available in English at this moment)
The Board approved at its meeting held on November 18th, 2019 the implementation plan of the Institutional Technical Reserve, which is the acquisition of four Storage NAS 112TB Synology DS1819+ and one server that will increase the ability to adequately maintain data and digital information obtained in research and development activities. (AU)
The functional food industry is one of the fastest growing in Brazil and worldwide, and the application of probiotics is a major route to impart functionality to a food, especially dairy. Both the increased supply of these products and the interest of companies in offering them are result of growing consumer interest, resulting, among other factors, from a greater awareness of the relatio…
PDIP-ITAL aims to strengthen the institute’s capabilities by modernizing its analytical infrastructure and pilot plants as essential elements of food safety assessment and proof of concept for products and processes, by training its research team as a fundamental resource in the generation of new skills, and by the strong interaction with national and international actors as ITAL allies i…
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