She is currently a PhD candidate in the Postgraduate Program in Food Science at the State University of Campinas. She was a member of the Recôncavo Territory Consortium (CTR) team supporting the establishment of the Municipal Inspection Service in the various consortium municipalities. She has worked as an adjunct professor at the Faculty of Technology and Sciences. Specialist in Health Management at the Federal University of Recôncavo da Bahia (2020). Master's in Agricultural Microbiology from the Federal University of Recôncavo da Bahia (2017). Graduated in Nutrition from the Federal University of Recôncavo da Bahia (2015). Worked as a fellow of the Institutional Scholarship Program for Initiation in Technological Development and Innovation (2013-2015). (Source: Lattes Curriculum)
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Coffee is widely produced in Brazil and contributes to the economy of the country, due to this importance its cultivation is quite widespread. The coffee can go through three types of processing after the harvest, being they moist, dry and semi-dry. In wet processing, the coffee is fermented in tanks with water after pulping. This fermentation aims to remove the mucilage of the coffee bea…
Coffee is a drink consumed worldwide and is very important economically for Brazil. Coffee can go through three types of processing after harvest: dry, wet, and semidry. The coffee is pulped and fermented during wet processing in a water tank, mainly to remove the mucilage. Fermentation is an important step in the process. However, it is a complicated process to control because it depends…
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