Jose Ricardo Gonçalves

Graduate at Chemical Engineering from Universidade Federal Rural do Rio de Janeiro (1976), MsC at Food Engineering (1989) and PhD at Food Technology (2009), both from Universidade Estadual de Campinas. Has experience in food technology (meat technology), acting on the following subjects: heat and cold preservation and processing, requirements for storage, processing equipments, and factors affecting the meat quality. (Source: Lattes Curriculum)