CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Professor at the Department of Food Engineering and Technology at the School of Food Engineering at the State University of Campinas. PhD in Food Technology from Unicamp, Master in Food Science and Technology from ITAL and Food Engineer from FAJ. Postdoctoral at the University of Minho - Portugal and ITAL. He has experience in food science and technology with an emphasis on packaging and food stability. His research focuses mainly on packaging for emerging food processing technologies, active and intelligent packaging, biopolymer-based films and coatings, performance properties of packaging materials, morphological and structural characterization of materials, and packaging sustainability (mechanical recycling and design for recycling) (Source: Lattes Curriculum)
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In this proposal, the new Plasticulture Engineering Center will gather the needs of the agriculture producers and direct the choices between privileging already dominated technologies, border or disruptive technologies, or a combination of them to create a sustainable plastic culture market in Brazil. Mission: The Plasticulture Engineering Center has the mission to broaden complex learnin…
In this proposal, the objective is to assess the effects of pulsed light (PL) treatment on the properties of biodegradable flexible packaging. Two biodegradable materials will be investigated: PLA (polylactic acid) and a blend of PLA/PBAT (poly(butylene adipate-co-terephthalate)). The flexible packaging will be treated under different PL conditions that are effective for the decontaminati…
Flexible plastic packaging made from polyethylene (PE) and polypropylene (PP) is widely used in the food sector due to its composition of conventional polymers and ease of recycling, especially when manufactured as mono-materials. This usage aligns with a growing global trend towards the adoption of mono-material packaging. Simultaneously, new food processing technologies are emerging, ga…
(Only some records are available in English at this moment)
The demand for emerging food processing technologies is increasingly present in the scientific and industrial environment. These technologies are gaining recognition because in most cases they result in food products with better sensory and nutritional quality than products processed by conventional technologies. Ultrasound processing has been used for extraction, freezing, drying, therma…
This project aims to develop active films based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), incorporated with poly(limonene), focusing on evaluating the performance of poly(limonene) as a functional additive. The poly(limonene) will be obtained through photopolymerization of limonene, forming non-volatile oligomers with high thermal stability and active properties (antioxidant…
Emerging food processing technologies are increasingly present in the scientific and industrial environment. Emphasizing ohmic heating, which is constantly growing as a method of food preservation with minimal loss of quality when compared to conventional thermal processes. This technology is bringing a new paradigm to thermal food processing, reducing excessive thermal load (it does not …
| 1 / 1 | Ongoing grants |
| 2 / 2 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 1 / 1 | Completed scholarships abroad |
| 11 / 11 | All research grants and scholarships |
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