Graduated in Biotechnology Engineering from UNESP - Faculdade de Ciências e Letras - Câmpus de Assis (2023) and holds a Technical degree in Chemistry from Etec de Mairinque - Centro Paula Souza (2018). Master's student in Biosciences at the graduate program of Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP). Member of the team at the Laboratory of Food Engineering and Chemistry (Department of Biotechnology - UNESP - Assis), where he studies the full utilization of brewers' spent grain for the production of alternative proteins. Has experience in the area of Food Chemistry, with an emphasis on Biotechnology, working mainly on the following topics: plant protein extraction, ultrasound, pequi almond, brewers' spent grain, and cereal bars. (Source: Lattes Curriculum)
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The production of waste in the food industry is an environmental challenge and an opportunity for sustainable practices. Brewers' spent grain (BSG), a byproduct of beer production, is often underutilized despite its nutritional potential. Global beer production generates millions of tons of BSG annually, and its improper management can negatively impact industry sustainability. Rich in fi…
The pequi is the fruit of the pequi tree, whose scientific name is Caryocar brasiliense Camb, and is found in the Brazilian Cerrado regions. The fruit has a great economic interest, mainly due to its use in cuisine and oil extraction, but it generates different residues that are not properly used, such as the seed. Inside there is an almond that can be used to obtain oil, generating as a …
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