CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade de São Paulo (2006) and ph.d. at Génie de Procédés from AgroParisTech (2009). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: heating rate, glycols, crust, edible films and mechanical properties. (Source: Lattes Curriculum)
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According to the FAO (Food and Agriculture Organization), approximately 1/3 of all food produced for human consumption is lost or wasted every year. Associated with this problem, the world's population continues to increase, as does global hunger and malnutrition, especially in the last five years. All these aspects have had an impact on food and nutritional security, especially in region…
Different food classifications can be found in the literature. The NOVA food classification divides foods into four groups: (1) fresh or minimally processed foods, (2) culinary ingredients, (3) processed and (4) ultra-processed. Currently, according to the Brazilian Ministry of Health, it is recommended that ultra-processed foods are avoided in the first years of life and consumed with re…
According to Food and Agriculture Organization of the United Nations (FAO) data, by 2050 the world's population will increase by 34% and to supply world food, production will have to increase by 70% (How to feed the world 2050, FAO, 2009). Thus, it is evident that in order to meet food evolution, it is necessary to improve the productive indexes, where on the other hand, there is constant…
"French" bread is a highly food consumed by all social classes, however its production from wheat flour is very often questioned. In this way, the use of different flours sources for bread production has been widely explored in the last years. However, in general, it could be observed that researches, and also products developed in market, have "sliced" bread as the focus, while the produ…
Research related to healthy foods and/or even nutraceuticals has been growing in recent years, especially with population aging. Among the products that have been gaining prominence in this segment, we can highlight the biscuit (cookies) produced with unconventional ingredients, which have a high content of phenolic compounds (CF). Several studies point out that foods that contain a high …
Exotic and native fruits from Amazon region have gained great interest of the scientific community due to its chemical characteristics, and more specifically, due to its high content of bioactive compounds. Among them, it is possible to emphasize the buriti and the pupunha. Despite the nutritional and functional potential of these fruits, their consumption is still incipient when compared…
Mango is one of the most consumed fruits in the world, with Brazil being the seventh largest producer in the world. Its consumption is given by means of flavored drinks, jellies, pulps, syrups and even canned mango, so as to have great space in the fruit market. Containing high content of antioxidants, in addition to fibers and vitamins, is a very important food in the context of healthy …
(Only some records are available in English at this moment)
The prediction of quality parameters through spectroscopic techniques and chemometrics in foodis an increasingly prominent field, offering a promising alternative for obtaining chemical insightsthat were previously only achievable through traditional methods. The primary advantage lies inconducting analyses that are precise, rapid, and waste-free. Studies comparing traditional methodswith…
Consumer search for healthier products has been rising, which implies that viable raw material alternatives need to be better explored. In this scenario, current researches have been exploring the use of unconventional Amazonian raw materials as valuable sources of phenolic compounds. However, most of these studies have focused on the characterization of the food matrix or properties of t…
French bread is a food highly consumed by all social classes, however its production made from wheat flour is often questioned. In this way, the use of different flour for bread producing has been widely explored in recent years. However, as general, it could be observed that researches, and developed products, have the pan bread as a target, while the market of functional French breads r…
| 1 / 1 | Ongoing grants |
| 4 / 3 | Completed research grants |
| 7 / 7 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 2 / 2 | Completed scholarships abroad |
| 15 / 14 | All research grants and scholarships |
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