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
Graduated in Food Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2002), with a Masters degree (2005) and a Ph.D. (2009) in Food Engineering from the Universidade Estadual de Campinas. Achieved Livre-docência at the University of São Paulo (2024). Currently, he is an Associate Professor (MS-5.1) in the Department of Food Engineering at the Universidade de São Paulo (FZEA-USP), working in the Undergraduate Program in Food Engineering. At the graduate level, participates in the following programs: Graduate Program in Materials Science and Engineering, and the Inter-Unit Graduate Program in Integrated Food Systems. He has experience in Food Science and Technology, with an emphasis on Food Engineering, conducting research in the following areas: Transport Phenomena; Unit Operations; Particulate Systems; Fluidized Beds; Granulation; Drying; Extraction; Process Optimization; Modeling and Simulation using the Finite Element Method; Artificial Neural Networks; Crispness and Acoustic Properties of Food Materials; Process Development and Innovation. (Source: Lattes Curriculum)
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Food powders are usually characterized by its fine and cohesive particles and presenting low dispersability in liquids. The agglomeration process, or granulation, is known as an alternative to improve these product characteristics. The particle size increasing by granulation leads to the production of granules with suitable flow behavior and dispersion / dissolution in liquids. The aim of…
Convective drying is traditionally applied to dehydrate fresh and processed food. The process reduces volume and water activity, thus, it's easier to transport and store. The volume decreases due to water loss resulting in shrinking the material. The molecular matrix pileup changes its elasticity coefficient depending on the operational conditions (temperature, humidity, and airspeed). Th…
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