Celia Maria de Sylos

graduate at Science and Technology of the Food from Universidade Estadual de Campinas (1979), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1987) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1994). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: carotenoids, phenolic compounds, ascorbic acid, mycotoxins in food: identification, quantification and methodology validation. . (Source: Lattes Curriculum)