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Fernanda Papa Spada

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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

PhD in Food Science and Technology at University of São Paulo / Escola Superior de Agricultura "Luiz de Queiroz" (USP / ESALQ). She is a partnership with the "Flavour center" at the University of Reading ? UK (CNPQ / Science without Borders) specializing in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE). She did her sandwich undergraduate (Brazil / France - BRAFRAGRI CAPES) in the Food Science at USP / ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon) in OPALINE project. In mid 2010 she returned to USP / ESALQ in 2012 and completed his Masters in Food Science and Technology, with a focus on products with reduced fat and high sensory acceptance in different age groups of consumers. It was a fellow in Scientific Initiation and master's CNPQ and FAPESP. PhD dans le programme d'études supérieures en Sciences et Technologie des Aliments, de l'Université de São Paulo / Escola Superior de Agricultura "Luiz de Queiroz" (USP / ESALQ) en partenariat avec le "Flavour Center" à l'Université de Reading au Royaume-Uni (CNPQ / Science sans frontières). À Reading elle a été spécialisée dans la chromatographie d'analyse olfactométrie (GCO) et les techniques auxilier pour identifier des composés volatils (GCMS et SPE). Pendant le graduation elle a été un ans em France (Brésil / France - BRAFRAGRI CAPES) dans les Science des Aliment à l'USP / ESALQ alors qu'en France développe son stage the fin de cours à l'Institut national de la recherche agronomique (INRA-Dijon) en projet sans précédent (OPALINE). À la moitié de l?2010, il est retourné à l'USP / ESALQ et en 2012 elle a obtenu son Máster en Sciences de l'Alimentation et de la Technologie, sur le sujects des produits à teneur réduite en gras et élevée acceptation sensorielle avec différents groupes de consommateurs d'âge. Il était un dans l'Initiation Scientifique et Máster avec cooperation du CNPQ et FAPESP. (Source: Lattes Curriculum)

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*Updated April 20, 2019
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Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Data from Web of Science

SALDANA, ERICK; DA SILVA CORREA LEMOS, ANA LUCIA; SELANI, MIRIAM MABEL; SPADA, FERNANDA PAPA; DE ALMEIDA, MARCIO AURELIO; CONTRERAS-CASTILLO, CARMEN JOSEFINA. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Scientia Agricola, v. 72, n. 6, p. 495-503, . Web of Science Citations: 4. (13/05359-7)

SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; CABREIRA RAGAZI, GABRIEL BERNARDES; ROEL GUTIERREZ, ERIKA MARIA; SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds. Journal of Agricultural and Food Chemistry, v. 65, n. 6, p. 1196-1208, . Web of Science Citations: 1. (13/20323-9)

SPADA, FERNANDA PAPA; MOREIRA DA SILVA, PAULA PORRELLI; MANDRO, GABRIELA FERNANDA; MARGIOTTA, GREGORIO BORGHESE; FILLET SPOTO, MARTA HELENA; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One, v. 13, n. 8, . Web of Science Citations: 0. (13/20323-9)

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