CV Lattes
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Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Colômbia
graduation at Tecnología en química Industrial from Servicio Nacional de Aprendizaje (2008), graduation at Ingeniería de Alimentos from Universidad Nacional Abierta y a Distancia de Colombia (2013), master's at Soil Science from Universidade Federal do Rio Grande do Sul (2016) and doctorate at Science and Technology of the Food from Universidade Federal do Rio Grande do Sul (2020). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: ciência e tecnología de alimentos, nanotecnología, lactobacilos, probioticos and antimicrobianos. (Source: Lattes Curriculum)
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As people become increasingly aware of the importance of taking care of their health, they are also increasingly aware of the potentially negative impact of consuming synthetic preservatives in food. Consequently, the food industry has sought to develop safe, natural, and environmentally friendly food additives to meet the nutritional and health needs of consumers. Given this, it has rece…
There is a growing demand and popularity from consumers for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce large quantities of viable cultures, keeping their functionality and being stable during processing and storage of these products. Lactic Acid Bacteria (LAB) have numerous applications in the food and pharmaceutical indu…
There is a growing consumer demand and popularity for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce products with beneficial properties for consumers' health. Among the various alternatives for the elaboration of new products, foods fermented with lactic acid bacteria stand out. Lactic acid bacteria (LAB) have numerous appli…