CV Lattes
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Universidade de São Paulo (USP). Instituto de Química de São Carlos (IQSC) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Food engineer graduated from the Federal Technological University of Paraná - UTFPR located in Campo Mourão with a sandwich degree from the University of Valladolid - Spain in Ingenieria de las Industrias Agroalimentarias. PhD in food engineering from the State University of Campinas - Unicamp with a focus on thermodynamics applied to understanding the mechanisms for reducing cholesterol in the body through the ingestion of bioactive compounds. He is currently carrying out a Post-Doctorate focused on thermodynamic equilibrium studies (solid-liquid equilibrium) and Deep Eutectic Solvent (DESs) formulation. (Source: Lattes Curriculum)
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Rice is one of the most widely cultivated cereals globally, ranking third in terms of production, standing only behind corn and wheat. Brazil stands out as the world's leading rice producer outside the Asian region, thereby contributing to the annual generation of approximately one million tons of rice bran. A significant portion of this byproduct is underutilized, predominantly employed …
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