I'm a Food Engineer from Universidade Estadual Paulista (UNESP), master in Food Science and Technology from Universidade Federal Rural do Rio de Janeiro (UFRRJ), and Ph.D. in Food Science and Technology from Universidade Estadual de Campinas (Unicamp). Since 2002 I've been teaching at the undergraduate course of Food Engineering, at Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), from Universidade de São Paulo (USP), campus of Pirassununga. I was also the coordinator of USP undergraduate program in Food Engineering from 09/2008 to 04/2012. Since 2009, I have been also a teacher and tutor in the Graduate course of Food Engineering at USP. I was a visiting scholar at Purdue University (West Lafayette -USA) in 2018. In the period of 2020-2021 I was Vice Provost of Research from USP. Since 2020. I accumulate research experience in the area of Food Science and Technology, with emphasis in functional foods, microencapsulation, acting on the following topics: microencapsulation of food ingredients and bioactive compounds such as probiotics, pigments, extracts, propolis, protein hydrolysates, ascorbic acid and sweeteners. I'm also interested in the utilization of industrial byproducts for production of foodstuffs. My e-mail is: carmenft@usp.br (Source: Lattes Curriculum)
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The "Jatobá" and the "Cerrado-cashew" trees are two species commonly found in the Cerrado - the second largest Brazilian biome -, and it is predominant in the western region of Bahia State (Brazil). These species have great cultural and commercial value for the communities of this region, which can be used in different ways. In this context, the gums (polysaccharides popularly known as so…
The second largest co-product generated by the brewing industry is yeast biomass. Despite having relevant nutritional characteristics and being considered safe (GRAS), brewer's spent yeast biomass has low added value and its reuse is underexplored by the food industry. The composition of the cell wall and plasma membrane of the yeast vegetative cells and spores matches the desired charact…
Cinnamon (Cinnamomum zeylanicum) is a spice widely consumed all over the world and has several compounds to which assigns many biological activities. Among these compounds, has stood the proanthocyanidins. These molecules belong to the class of flavonoids and have antioxidant, anti-inflammatory, skin anti-aging, among other properties. However, are unstable against various conditions, suc…
(Only some records are available in English at this moment)
It is known that iron and folic acid play a fundamental role in the human body, acting in the synthesis and maturation of blood cells, preventing anemia. However, these are nutrients whose lack is a worrying problem in Brazil and the world. Therefore, also with the aim of adding value to a by-product of the brewing industry, this project proposes the use of in natura and chemically or phy…
With the increase in vegetarianism, there is growing concern about vitamin B12 deficiency, which can lead to various health issues, including neurological problems. Therefore, it is essential to properly supplement this vitamin in a vegetarian diet to prevent disease. However, incorporating this vitamin into foods faces challenges due to its chemical instability. Yeast biomass is the seco…
In the food industry, packaging plays a key role in ensuring that people have access to safe and nutritious food. However, a large part of food packaging is made up of synthetic polymers derived from petroleum, whose extraction, refining, production and disposal cause considerable environmental damage, in addition to, in most cases, not contributing to the conservation of food beyond its …
Functional foods are those that, in addition to basic nutritional functions, provide other health benefits to the consumer. Yogurt is a product with high acceptance and has a favorable matrix for the incorporation of new functional ingredients. An important functional component is phenolic compounds, a class of secondary metabolites synthesized by plants and can act as antioxidant, antihy…
The large and constant production of waste in the food industry is a recurrent concern due to the possible damages that these materials may cause to the environment and also economic losses. In view of functional and nutritional properties of some of these wastes, it is extremely relevant to reuse them for the production of novel foods. An example is the yeast biomass of Saccharomyces cer…
With a new consumer market perspective, the development of functional products through the association of probiotics and bioactives can enhance the health benefits. Guarana is a fruit of the Amazon region, which has a high concentration of bioactive, such as the phenolic compounds and caffeine present in the seeds. In this way, the industry focuses on the exploration of seeds, while the f…
(Only some records are available in English at this moment)
Vitamin D (VitD) deficiency is a public health problem affecting millions of people worldwide. Even in sunny countries, such as Brazil and Spain, VitD deficiency is highly prevalent. Further, other than sunlight, there are few food sources of this vitamin to fulfill its recommended daily amount (400-800 IU per day). Therefore, to meet the daily requirements of VitD, the World Health Organ…
Microencapsulation is an important tool to protect and improve the release of bioactive compounds and probiotics in the intestine. In this context, encapsulation using cells-based carriers has been promising to deliver phenolic compounds. Among Brazilian fruits, guaraná and jabuticaba stands out by the high levels of phenolic compounds. The infusion of vegetable extracts in live probiotic…
Extrusion cooking is the technology combines the operations of transport, mixing, kneading, shearing and shaping to manufacture range of products, such as breakfast cereals, texturized vegetable protein, pet foods, with distinct textural advantages. In addition to these properties, extrusion cooking being versatile, highly productivity, showing low operating costs, energy efficiency and s…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 11 / 7 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 28 / 20 | Completed scholarships in Brazil |
| 11 / 11 | Completed scholarships abroad |
| 54 / 42 | All research grants and scholarships |
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CV Lattes
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