Juliana Valle Costa Silva

Dr. Juliana Valle Costa Silva is a Food Engineer graduate from the University of São Paulo (USP) in Brazil. To conclude her Engineer studies (2011), she completed an internship in the UMR IATE (Agropolymer Engineering and Emerging Technologies) in Montpellier (France), funded by the French National Institute for Agricultural Research (INRA) and University of Montpellier 2 (UM2). During this internship, her project focused on structure/property (transfer) relationships in biodegradable nanostructured materials for food packaging applications. This background allowed her to continue her research career in the area of structure/property relationships in food materials. In 2011, she was awarded an INRA/Brittany Region scholarship to conduct her PhD thesis in the UMR STLO (Science and Technology of Milk and Eggs) in Rennes (France). During this project, she studied the diffusion of macromolecules of different physicochemical characteristics (dextrans, proteins and peptides) in several dairy systems of different microstructures obtained from protein concentrates of caseins and whey proteins. In 2014, she was awarded a PhD in Food Science and Technology. After her PhD, Dr. Juliana Valle Costa Silva carried out a collaborative industrial research project in the University College Cork (UCC) in Ireland. This project at UCC focused on the acid gelation of reconstituted concentrated milk protein systems. Dr. Juliana Valle Costa Silva is currently a postdoctoral researcher in the IMMM-UMR CNRS in France, working in a collaborative industrial research project with Nestlé, in the area of heat-induced gelation of mixed micellar casein-plant protein systems. Her main research focus is on food ingredients (dairy and non-dairy based), protein-protein interactions in food systems, protein gelation in food suspensions and emulsions, product formulation and processing, structure and texture design, functionality and new product development. (Source: Lattes Curriculum)