CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Instituição Sede da última proposta de pesquisa) País de origem: Brasil
Graduated in Veterinary Medicine from Fluminense Federal University, with academic experience in Veterinary School of Évora University (Portugal) and Milk Quality National Lab of Federal University of Minas Gerais. Post graduations theme related to functional dairy products using sheep milk. Master?s and PhD in Veterinary Hygiene and Technological Processing of Animal Products in the same graduation institution. MBA in Food Security and Nutritional Quality by Federal Institute of Rio de Janeiro. PhD thesis developed in collaboration with Department of Agricultural Science, Food and Environment at University of Foggia (Italy). Postdoc project developed aims was milk processing using emerging technology (ohmic heating and pulsed electric field) at UNICAMP department of Food Science and Nutrition of Food Engineering School in collaboration with Food Science and Agriculture department of Université Lanval and Agricultural and AgriFoood Canada (Quebec, Canada). PhD project granted to be developed in Italy by CNPq Brazil and postdoc project granted by FAPESP to be developed in Canada. More than 60 international papers, 1122 citations, H-index 20 and i10-index 34. Experience in sheep/goat production, milk and dairy technology in the fields of food science, technology and inspection of products of animal origin, focusing on technology of milk and dairy products (development and evaluation of functional dairy products, as prebiotics, probiotics and synbiotics), quality, analytical and nutritional analyzes as well in vitro simulated gastrointestinal digestion; and application of new technologies (ultrasound, ohmic heating, and pulsed electric field) in milk processing. Quality management (tools and systems) in food industry. Current interest aims on elaboration of dairy products with functional appeal by the addition of prebiotics and probiotics, with emphasis on development of functional dairy products of non-bovine milk and application of new technology on dairy processing. (Fonte: Currículo Lattes)
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O leite de ovelha, alimento cuja produção e consumo de derivados apresentam crescimento no país, é uma excelente fonte de nutrientes. Alguns produtores optam por congelar o leite até acumular quantidade adequada para processamento e produção de derivados. A pasteurização tem sido utilizada na conservação de leite, pois o efeito calor utilizado (tempo × temperatura) inativa microrganismos …
O queijo Cheddar é um dos derivados lácteos mais consumidos no Canadá. O consumo de queijos probióticos em todo o mundo encontra-se em franca expansão devido aos benefícios decorrentes do consumo de probióticos e o leite ser considerado um dos melhores veículos alimentares para entrega de probióticos viáveis ao consumidor. Em contrapartida, a preservação de alimentos para assegurar segura…
| 1 | Bolsas no país concluídas |
| 1 | Bolsas no exterior concluídas |
| 2 | Todas as Bolsas |
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