CV Lattes
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Universidade de São Paulo (USP). Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Holds a Bachelor's degree in Chemistry with a specialization in Technological Chemistry, Biotechnology and Agroindustry from the Faculty of Philosophy, Sciences, and Letters of Ribeirão Preto (FFCLRP) at the University of São Paulo (2020) and a Master's degree in Chemistry from the Agroindustrial Biopolymers Laboratory at FFCLRP-USP (2022-2024), under the supervision of Prof. Dr. Delia Rita Tapia Blácido.With professional experience in the chemical industry, including one year in quality control of chemicals for foundry applications (2021) and two years as a Laboratory Analyst II in Regulatory Studies within the pharmaceutical sector (2023-2025). Currently pursuing a Ph.D. in Chemistry at the Agroindustrial Biopolymers Laboratory (FFCLRP-USP) under the supervision of Prof. Dr. Milena Martelli Tosi and co-supervision of Prof. Dr. Delia Rita Tapia Blácido. (Source: Lattes Curriculum)
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By-products of food processing are mainly composed of natural polymers and bioactive molecules. However, preserving the functional properties of these compounds-such as color, antioxidant and antimicrobial activity, bioavailability, and bioactivity-is crucial for ensuring their effectiveness in both consumption and industrial applications. Encapsulation techniques have been employed to sa…
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