PhD in Food Engineering by Santa Catarina Federal University (UFSC) in Brazil. Has experience with rheology of fruit juices, extraction of bioactive compounds from vegetable matrices by high-pressure techniques, and oin-in-water emulsions. Currently is a postdoc at State University of Campinas (UNICAMP). (Source: Lattes Curriculum)
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The Postdoctoral fellowship aims to incorporate a Researcher of excellence with remarkable potential in the research group where the JP2 project will be developed. It is expected that the researcher can significantly contribute not only in the JP2 project, but also in other related projects that are developed in the research group. The Researcher's work plan consists of validating the tec…
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