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 |
| News published in Agência FAPESP Newsletter about the researcher |
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| Articles published in other media outlets (0 total): |
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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…
Little is known about the diversity and pheno- and genotypic characteristics of microorganisms present in mineral water (Pseudomonas aeruginosa, for instance). In the literature, there are no studies that correlated aspects, such as, the influence of storage conditions on the microbial ecology of mineral waters. There are also limitations regarding the knowledge of the pathogenic potentia…
The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1000 data on mean log reduction of these three bacterial pathogens impairing the safe…
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…
The accelerated spoilage of vacuum-packed beef is one the problems preventing a significant increase in the consumption and marketing of Brazilian beef in the country and abroad. Despite this, the development and application of emerging technologies aiming to obtain safer and better-quality products are being evaluated. One of these approaches involves spraying lactic acid onto bovine car…
(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…
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 …
Brazil is a major exporter of beef worldwide and currently has the world's second largest commercial herd around 219 million head of cattle. Brazil meat exports account for 26% of its total production. Currently, one of the main objectives and challenges of the meat industry in Brazil is the preservation of the sensory and microbiological quality of the product. Therefore it is evident th…
(Only some records are available in English at this moment)
Gelatin is a natural protein extracted through the partial hydrolysis of collagen in animal connective tissues. It is widely used in the food, pharmaceutical, cosmetic, and photographic industries, as well as in the formulation of a variety of products. Even though obtained after processing under drastic pH conditions, especially in the hydrolysis stage (acid or alkaline) and heat treatme…
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…
Cheddar cheese is one of the most consumed dairy products in Canada. The consumption of probiotic cheeses worldwide is booming due to the benefits arising from the consumption of probiotics, and milk is considered one of the best food vehicles for delivering viable probiotics to the consumer. On the other hand, food preservation to ensure safety and quality has been the main objective for…
Artisanal cheeses are one of the most important products representing the cultural identity of a nation. The artisan cheese-making savoir-faire is passed on from generation to generation among the families of small producers. These cheeses have a very rich microbiota, difficult to control and that participates in the development of the sensorial and technological characteristics of the pr…
Currently, there are several types of artisanal cheeses in Brazil, which have peculiar characteristics, according to their origin, heritage, culture and lifestyle of the producing communities. Among these, cheese produced in the regions of Araxá, Serra da Canastra, Alto Paranaíba and Serro; Manteiga and Coalho produced in the Northeast; Colonial and Serrano, produced in the South, stand o…
In Brazil, the rapid deterioration of vacuum-packed beef is one of the current issues that negatively influence an increase of consumption and commercialization of the product in the country and also abroad. The present project is proposed in order to provide scientific data to understand the rapid deterioration of Brazilian vacuum-packed beef during storage and to elucidate the main caus…
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing research grants |
| 8 / 3 | Completed research grants |
| 9 / 9 | Ongoing scholarships in Brazil |
| 21 / 20 | Completed scholarships in Brazil |
| 3 / 3 | Ongoing scholarships abroad |
| 7 / 7 | Completed scholarships abroad |
| 50 / 44 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID