Nelson Horacio Pezoa García

graduate at Tecnologia de Alimentos from Universidad de Chile (1970), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1985) and ph.d. at Tecnologia de Alimentos from Universite de Technologie de Compiegne (1989). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: cupuaçu, desidratação osmótica, cacau sabor, cacau, fermentacao, torracao and cacau-polifenoloxidase. (Source: Lattes Curriculum)