graduation at Farmácia e Bioquímica - Tecnologia dos Alimentos from Universidade Federal de Santa Maria (2005), master's at Science and Technology of the Food from Universidade Estadual de Londrina (2008) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2012). Has experience in Science and Technology of the Food, acting on the following subjects: rio grande do sul, organoclorados, queijo, universitários and produtos cárneos. (Source: Lattes Curriculum)
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Food is essential for human life, both for physiological and sociocultural reasons. It is a social right in Brazil and a topic that arouses great public interest. Currently, food science faces significant challenges such as food security, environmental sustainability and the relationship between health and nutrition. However, the new climate and demographic scenario expected for the comin…
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