CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Federal de Minas Gerais (2019) and master's at Engenharia de Alimentos from Universidade de São Paulo (2022). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: frutos do cerrado, ilha do jenipapo, agroecologia vazanteira, saúde and kluyveromyces lactis. (Source: Lattes Curriculum)
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Mead is a beverage containing 4% to 14% (v/v) of ethanol, produced by alcoholic fermentation of a diluted honey solution and the action of yeast. In mead production the most commonly used strain is Saccharomyces cerevisiae (S. cerevisiae). However, the use of non-conventional microorganisms is potentially promising, in which Saccharomyces boulardii (S. boulardii) and water kefir stand out…
Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of suitable yeasts. The most commonly used species in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, recently the use of Saccharomyces boulardii (S. boulardii) has been reported for the production of this beverage. In th…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 2 / 2 | All Scholarships |
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