PhD candidate in Food Engineering at Universidade Estadual de Campinas - UNICAMP (2023-present). Bachelors degree in Food Engineering from Universidade Estadual de Campinas - UNICAMP (2018 - 2023). Technical degree in Chemistry from Instituto Federal de Ciência e Tecnologia de São Paulo - IFSP (2017). Worked as a research and development intern in the formulation of dry and savory products at Unilever (2022-2023), contributing to projects aimed at reducing ingredient complexity in Latin American factories, including Knorr, Arisco, and Hellmanns. Has three years of experience in scientific research in emerging processing technologies (2019-2022) and published four articles in specialized international journals, as well as two scientific papers in conference proceedings. Currently a member of the Innpulsed - Process Innovation research group, which focuses on process innovation using ultrasound and pulsed electric field technologies in sectors such as food and beverages, pharmaceuticals, biomaterials, and cosmetics. (Source: Lattes Curriculum)
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Strategies for the comprehensive utilization of waste from industrial processing of berries using pulsed electric field (PEF) technology will be investigated for the valorization of bioactive compounds and biopolymers. The aim of this project is to explore the versatility of PEF technology through its in-line action for the sequential extraction of anthocyanins and dietary fibers, followe…
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