CV Lattes
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ORCID
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Química Industrial from Universidade Severino Sombra (2003), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2007) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2011). Has experience in Science and Technology of the Food, acting on the following subjects: food safety, segurança dos alimentos, qualidade microbiológica, microbiologia preditiva and spoilage. (Source: Lattes Curriculum)
| Articles published in Pesquisa FAPESP Magazine about the researcher: |
| Brazilian science attracting attention worldwide |
| La ciencia brasileña que se ve en el mundo |
| Los microorganismos del sabor |
| Microorganisms of flavor |
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| News published in Agência FAPESP Newsletter about the researcher |
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| Articles published in other media outlets ( ): |
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The funds provided by FAPESP in the form of the Technical Reserve associated with research projects submitted and approved by the faculty members of the School of Food Engineering (FEA)/UNICAMP in 2023 amounted to R$274,372.18. The objective of the present 2024/2023 Annual RTI Application Plan is to present the proposal for the allocation of these funds as approved by the Congregation of …
The resource made available by FAPESP in the form of the Technical Reserve associated with research projects submitted and approved by professors at the Faculty of Food Engineering/UNICAMP in 2022 was R$127,593.98. The objective of this ANNUAL RTI APPLICATION PLAN - 2023/2022 is to forward the proposal for application of this resource as approved by the Congregation of the Faculty of Food…
The resource made available by FAPESP in the form of the Technical Reserve associated with research projects submitted and approved by professors at the Faculty of Food Engineering/UNICAMP in 2021 was R$361,254.82. The purpose of this RTI ANNUAL APPLICATION PLAN - 2022/2021 is to submit the proposal for the application of this resource as approved by the Congregation of the Faculty of Foo…
The world beef production chain has been directed to explore consumer demands, which are increasingly requiring product quality, variety, and safety. In this scenario, the Brazilian beef production has a challenge in focusing on competitivity and modernity, using technology as a way that leads to sustainability, ethics, and profit. However, there is a lack of information about the qualit…
(Only some records are available in English at this moment)
Coffee is widely produced in Brazil and contributes to the economy of the country, due to this importance its cultivation is quite widespread. The coffee can go through three types of processing after the harvest, being they moist, dry and semi-dry. In wet processing, the coffee is fermented in tanks with water after pulping. This fermentation aims to remove the mucilage of the coffee bea…
Obesity is a metabolic disease featured by low-grade systemic inflammation, influenced by the interaction of several factors as lifestyle, inadequate eating habits, genetic factors, and obesogenic environment. Pro-inflammatory biomarkers are released by means of expansion and hypoxia of adipose tissue, as well as by the intestinal translocation process of bacterial lipopolysaccharide (LPS…
For various reasons, there is a growing interest among consumers in alternative proteins to those of animal origin. The main factors that have led to this market shift are population growth, an increased need for sustainable agricultural practises, and animal welfare issues. There is still no official regulation that establishes nomenclature and microbiological standards for the plant foo…
(Only some records are available in English at this moment)
Adequate and healthy food is a basic human right and access to scientific knowledge is essential to ensure that recommendations about food are consistent, appropriate and feasible. In addition, it should also help to expand the population's autonomy regarding food choices. Parallel to that, podcasts have stood out in the last decade as one of the most widespread technological transformati…
In recent years, inactivated probiotic microorganisms (paraprobiotics) have been reported for their health benefits for hosts. However, information on the best conditions to produce paraprobiotics Bifidobacterium animalis bb12 by ohmic heating (OH) and its probably anti-pathogenic activity are scarce. In addition, there is no research on the best form and useful life of paraprobiotics. Gi…
Brazil is an important beef exporter worldwide. Currently, it has the second largest commercial herd in the world, with 219 million head of cattle, and its exports represent 26% of its total production. Beef consumption is culturally ingrained and despite the crisis suffered by the sector, a gradual increase is expected in the coming years, reaching 8.32% in 2021. In addition, one of the …
(Only some records are available in English at this moment)
The incidence of neurodegenerative diseases, particularly Parkinson's disease, has been increasing globally. This condition primarily affects dopaminergic neurons in the brain, but recent evidence suggests that gastrointestinal symptoms and intestinal microbiota composition also play significant roles in its onset and progression. Thus, interventions focusing on the gut-brain axis are cur…
Coffee is a drink consumed worldwide and is very important economically for Brazil. Coffee can go through three types of processing after harvest: dry, wet, and semidry. The coffee is pulped and fermented during wet processing in a water tank, mainly to remove the mucilage. Fermentation is an important step in the process. However, it is a complicated process to control because it depends…
Obesity is a metabolic disease featured by low-grade systemic inflammation, influenced by the interaction of several factors as lifestyle, inadequate eating habits, genetic factors, and obesogenic environment. The thermal denaturation of proteins, as well as their partial degradation, promotes an increase of the cell surface hydrophobicity of microorganisms inactivated by process of spray…
Food safety is key for food industry and protection of public health. Nevertheless, the increasing of the food chain complexity induces a more and more variety of outbreaks even in well managed environment. Some of ingredients are especially critical for food safety as they are in the center of other production chains. For example, milk powder is necessary for numerous transformed food pr…
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing grants |
| 12 / 6 | Completed research grants |
| 5 / 5 | Ongoing scholarships in Brazil |
| 26 / 25 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 12 / 12 | Completed scholarships abroad |
| 58 / 51 | All research grants and scholarships |
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