- Research Grants
graduation at Engenharia de Alimentos from Universidade Federal Rural do Rio de Janeiro (2006), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2009) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2013). He is currently full professor at Universidade Federal de São Paulo. Has experience in Chemical Engineering, focusing on Chemical Engineering, acting on the following subjects: alimentos. (Source: Lattes Curriculum)
The Food Research Center (FoRC) is a Research, Innovation and Dissemination Center (RIDC) created in July 2013 with support from The Sao Paulo Research Foundation (FAPESP) for multidisciplinary research in Food and Nutrition. The goal of the FoRC is to address key global challenges and develop internationally-ranked fundamental, strategic and applied research, benefiting Brazilian agrib...
(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|
(References retrieved automatically from State of São Paulo Research Institutions)
VEGGI, Priscilla Carvalho. Obtenção de compostos fenólicos de plantas brasilieras via tecnologia supercrítica utilizando cossolventes e extração assistida por ultrassom. Tese (Doutorado) - Faculdade de Engenharia de Alimentos. Universidade Estadual de Campinas (UNICAMP). (08/10986-2)