Cintia Alessandra Matiucci Pereira

graduate at Engenharia de Alimentos from Universidade Federal de Viçosa (1995), master's at Science and Technology of the Food from Universidade Federal de Viçosa (1998) and ph.d. at Chemistry from Universidade de São Paulo (2002). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: passiflora, flavonóides, controle de qualidade, flavonoids and hplc. (Source: Lattes Curriculum)