Carlos Alberto Gois Suzart

Doctorate in Food Engineering from Universidade Estadual de Campinas - UNICAMP (2009 - present), Master in Food Technology from the University of Campinas - UNICAMP (2007-2009), graduated in Food Engineering from Universidade Estadual do Sudoeste da Bahia - UESB (2002 - 2006), Fellowship of Technology Beginner (PIBITI) - BITEC / IEL / SEBRAE / CNPq (2005 and 2006) and Scientific Initiation scholarship (PIBIC) by the Foundation for Research of the State of Bahia - FAPESB (2005 and 2006 ). Has experience in the area of Food Engineering, with emphasis on biochemical processes, acting on the following topics: technology cane sugar, wastewater treatment technology, fermented and distilled beverages, dairy products, fruit products, ice cream, development of new products, chemical analysis on UPLC, GMP, HACCP and microbiological profile and economic viability. (Source: Lattes Curriculum)