graduation at Engenharia Agronômica from Universidade de São Paulo (2007), master's at Ciência e Tecnologia de Alimentos from Universidade de São Paulo (2011) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2016). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: carne bovina, vácuo, atmosfera modificada, proteólise and maciez. (Source: Lattes Curriculum)
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The world beef production chain has been directed to explore consumer demands, which are increasingly requiring product quality, variety, and safety. In this scenario, the Brazilian beef production has a challenge in focusing on competitivity and modernity, using technology as a way that leads to sustainability, ethics, and profit. However, there is a lack of information about the qualit…
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