Iuri Procópio Castro Brito

CV Lattes ORCID

Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Graduated in Food Engineering from IFNMG Salinas Campus (2023). Holds a Technical degree in Agriculture from the same institution (2017). Worked as a scholarship teaching assistant in the subject of Analytical Geometry and Linear Algebra (2018), and as a volunteer assistant in the subjects of Cell Biology (2019) and General and Food Microbiology (2022). Received a Scientific Initiation scholarship (2020) for a project focused on the application of an emerging technology (UV light) for microbiological control in milk. In 2021, received an Extension Project scholarship and contributed to institutional communication. Was awarded a Technological Innovation scholarship (2022) for developing a semi-mechanized method for producing requeijão moreno (a type of artisanal cheese). Currently, he is a PhD researcher at the University of Campinas (UNICAMP), working in the field of Process Engineering with a focus on non-thermal technologies for the development of functional beverages. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher

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Scholarships in Brazil

Ongoing (most recent)

Abstract
The development of new food industrialization processes using non-thermal technologies, along with innovations in the formulation of functional products, has been the main challenge for the food sector. Innovative technologies such as pulsed electric field (PEF) and high-intensity ultrasound (HIUS) have sparked great research interest as more sustainable process alternatives capable of pr…
Pulsed electric field and ultrasound applied in the development of functional beverages: Cultivation of probiotics, delivery in beverages rich in bioactive compounds and microbial control, BP.DD

Completed (most recent)

Abstract
The development of non-thermal food stabilization processes together with innovation in the formulation of functional products has been the current challenge for the food industrialization sector. Conventional thermal processes are being questioned by the modern consumer market due to the negative impacts they promote on the nutritional and sensory quality of foods. In this context, one o…
Design of non-thermal stabilization processes of nutraceutical beverage using pulsed electric field technology, BP.MS

Virtual Library in numbers * Updated data on August 09, 2025

Total / Available in English

1 / 1	Ongoing scholarships in Brazil
1 / 1	Completed scholarships in Brazil
2 / 2	All Scholarships

Associated processes

Most frequent collaborators in research granted by FAPESP

Eric Keven Silva

Keywords used by the researcher

Agronomical Sciences Chemical Engineering Engineering Food Science and Technology

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Abstract

Abstract