Cristhiane Caroline Ferrari

Graduated in Food Engineering at Universidade Estadual de Campinas (2002), master's degree in Food Engineering at State University of Campinas (2005) and ph.d. in Food Engineering at State University of Campinas (2009). I concluded my first post doctoral research (with FAPESP Scholarship) at Institute of Food Technology (ITAL) in 2013. I was a Post Doctoral Researcher (CAPES Scholarship) at Institute of Food Technology (ITAL) (2015-2020) with the project "Utilization of waste products from mango processing industry: study of drying process, evaluation of bioactive compounds, stability and food applications".I have experience in Food Science and Technology, acting on the following subjects: osmotic dehydration, spray drying, conventional air drying, waste products from fruit processing industry, minimally processed fruits, edible coatings, modified atmosphere packaging, shelf life, sensory analysis and functional foods. (Source: Lattes Curriculum)