Ramon da Silva Rocha

Professor at the University of São Paulo (USP), based in the Department of Food and Experimental Nutrition at the Faculty of Pharmaceutical Sciences (FCF/USP) (2024-current). Post-Doctorate at the Faculty of Animal Science and Food Engineering (FZEA) at the University of São Paulo (USP) (2023-2024). Ph.D. in Veterinary Hygiene and Technological Processing of Products of Animal Origin, by the Fluminense Federal University (UFF), Master in Food Science and Technology by the Federal Institute of Rio de Janeiro - IFRJ (2018), Specialist in Food Safety and Quality Management Nutritional IFRJ (2023), Graduated in Biological Sciences from Salgado de Oliveira University (2016), and Technician in Dairy Products from the Advanced Nucleus in Food Technology (2011). Since 2019 he has been a member of the Brazilian Science and Technology Subcommittee of the International Dairy Federation (FIL-IDF). Reviewer of scientific articles from international and national journals such as: LWT-Food Science and Technology, Foods, Antibiotics, Applied Food Research, Journal of Scientific Research and Reports, Journal of Nutrition Food Sciences, Molecular Biology Reports, Data in Brief, Bionature, Asian Food Science Journal, Asian Journal of Food Research and Nutrition, Toxins, among others; member and editorial assistant of the magazine Alimentos: Ciência, Tecnologia e Meio Ambiente, from the Federal Institute of Rio de Janeiro (ISSN: 2675-2530). Guest Editor of the issue Recent Advances and Trends in Dairy-Derived Ingredients in Frontiers in Food Science and Technology and the issue Pathogen Detection and Inactivation in the Food Production in Antibiotics Journal (ISSN 2079-6382). He has works published in the main international journals related to food, works in the annals of the main congresses related to food ST, in addition to technical articles in magazines and websites. It has deposited patents for products and processes related to milk technology and derivatives and emerging technologies in food processing. Author of book chapters on food science and technology, food safety, and ohmic heating. At the same time, he acts as a professor and guest lecturer at universities and postgraduate courses, as well as a consultant in the dairy industry, mainly developing new products. He worked in the management of the startup process of an industrial plant of Mozzarella cheese and concentrated whey (WPC) in a factory with 50 thousand liters of milk per day, in addition to being technical manager at the Advanced Nucleus in Food Technology (RJ), also acting in the elaboration of research projects, with subjects related to technology, technological innovations, functional foods, microbiological control of foods and the like, guiding students in monitoring projects and the coordination of the monitoring program. Coordinated the project to reopen the microbiology laboratory of the largest powdered goat milk industry in Brazil. His lines of research are mainly focused on the science and technology of products of animal origin, development of functional foods, emerging technologies in food processing, sensory analysis, and analytical methods in food. In addition, probiotics and prebiotics, microencapsulation of functional ingredients and bioactive compounds, control of pathogenic and spoilage microorganisms in food and beverages, and the study of volatile compounds are topics of great interest. E-mail: ramonrocha@usp.br; ramondce@gmail.com (Source: Lattes Curriculum)