Francisco Weshley Maciel Silva

Currently developing Post-Doctoral research at the University of Campinas - UNICAMP, whose objective is to integrate emerging technologies of supercritical fluids for the extraction, impregnation and proteins modification of cumaru seeds (Dipteryx odorata), aiming at the development of new products with high added value. PhD in Food Engineering from UNICAMP (2019-2023), where develoed an integrated extraction / hydrolysis system in subcritical water with purification and real-time monitoring of its generated products. Master in Food Engineering from UNICAMP (2017-2019), whose job was to produce biogas rich in methane from the açaí core, through the integration between hydrolysis technologies in subcritical water and anaerobic digestion. Graduated in Food Engineering from the Federal University of Pará (2012-2016), period in which he was an intern at the Center for Agro-food Valorisation of Bioactive Compounds in the Amazon (CVACBA) for 6 months, working in the service provision sector, performing analyzes of physico-chemical characterization, determination of phenolic contents and antioxidant activity on food. And he was a scientific initiation scholarship holder (CNPQ / FAPESPA) for 3 years and 6 months, where he acquired experience in the area of #8203;#8203;Food Science and Technology, working with Amazonian plant matrixes rich in bioactive compounds, especially in the area of #8203;#8203;cocoa pre-processing (Theobroma cacao Var. Forasteiro), studying in particular methods for the conservation of bioactive compounds. Has 12 articles published in scientific journals, 3 patents and 49 papers published in conference proceedings, with 8 complete papers, 7 expanded abstracts and 34 abstracts. (Source: Lattes Curriculum)