Ana Lúcia da Silva Corrêa Lemos

bachelor's at Engenharia de Alimentos from Universidade Estadual de Campinas (1983), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1988) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1994). Has experience in Science and Technology of the Food, acting on the following subjects: marinação, carne bovina, ingredientes não cárneos, aditivos and carnes. (Source: Lattes Curriculum)