Fernanda Ramalho Procopio

PhD in Food Engineering (State University of Campinas- UNICAMP) working with soy protein-based films added by encapsulated cinnamon and paprika oleoresins. Completed a 6-month sandwich doctorate at the Free University of Bolzano (Bolzano, Italy), developing lipid microparticles using saturated gas solutions (PGSS). Master in Food Engineering (UNICAMP) with a project in the area of #8203;#8203;microencapsulation. Graduated in Food Engineering (Federal University of Viçosa), doing an internship in the physical-chemical food analysis laboratory and natural dyes laboratory. She worked as an external consultant at Alimentos Júnior Consultoria. She participated in the Food Engineering Academic Directory as an academic advisor. Completed an exchange program from September 2013 to July 2014, in Nancy, France, through the BRAFAGRI program, with an internship at the Institut Europeen des Antioxydants (Nancy, France). She worked as a technological and industrial development fellow at EMBRAPA Pecuária Sudeste (São Carlos/SP) on a tanning and gelatin extraction project from the skin of native fish. Currently, she is a post-doctoral student (FAPESP) in the post-harvest research group at EMBRAPA Instrumentação (São Carlos/SP) working with coatings based on carnauba wax nanoemulsion incorporated with essential oils and on the development of nanostructured lipid systems for encapsulation of natural antimicrobial (Source: Lattes Curriculum)