CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Fundação Educacional de Barretos (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1991) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1998). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: queijo prato, iogurte, cream cheese, maturação and avaliação sensorial. (Source: Lattes Curriculum)
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With the increase in life expectancy and the growth of the elderly population, there is a growing interest in elucidating the effect of different foods and bioactive food compounds in the health promotion of the elderly. High-protein yogurt is an interesting food for this population due to its content of high biological value protein, essential minerals, good digestibility and the presenc…
Animal proteins are widely used in the food industry. However, there is a change in consumer behavior seeking to reduce the consumption of foods of animal origin and the partial replacement of dairy proteins by plant proteins in dairy products is an interesting strategy to meet this demand. Although desirable, this replacement, even if partial, in dairy products in which structure and fun…
The financial resource of the Technical Reserve provided by FAPESP, corresponding to project awards from the researchers of the Faculty of Food Engineering/UNICAMP in 2020 was R$ 130,660.32. The purpose of this RTI ANNUAL APPLICATION PLAN - 2020/2021 is to forward the proposal for use of the resource, as approved by the Congregation of the Faculty of Food Engineering-UNICAMP, at the 197th…
The financial resource of the Technical Reserve provided by FAPESP, corresponding to project awards from the researchers of the Faculty of Food Engineering/UNICAMP in 2019 was R$ 130,660.32. The purpose of this RTI ANNUAL APPLICATION PLAN - 2019/2020 is to forward the proposal for use of the resource, as approved by the Congregation of the Faculty of Food Engineering-UNICAMP, at the 125th…
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With the increase in life expectancy and the growth of the elderly population, there is a growing interest in elucidating the effect of different foods and bioactive food compounds in the health promotion of the elderly. High-protein yogurt is an interesting food for this population due to its content of high biological value protein, essential minerals, good digestibility and the presenc…
With the increase in life expectancy and the growth of the elderly population, there is a growing interest in elucidating the effect of different foods and bioactive food compounds in the health promotion of the elderly. High-protein yogurt is an interesting food for this population due to its content of high biological value protein, essential minerals, good digestibility and the presenc…
| 1 / 1 | Ongoing grants |
| 17 / 11 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 8 / 1 | Completed scholarships in Brazil |
| 1 / 0 | Completed scholarships abroad |
| 28 / 14 | All research grants and scholarships |
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