- Auxílios à Pesquisa
- Auxílios pontuais (curta duração)
Diego Canizares obtained his PhD in Food Science and Technology at Laval University, Quebec, QC, Canada, in a project entitled: ?Recovery and application of epicuticular and cuticular waxes from flax and wheat straw?. During this project, he could deeply understand lipid extraction and organogelation processes, and acquire solid experience on writing projects, reports, abstracts and articles. Furthermore, he has mastered some lipid?s analyses using GC-MS, GC-FID, DSC, Rheometer, NMR, FT-IR, X-Ray Diffraction, Polarized Light Microscopy, SEM and Texturometer. During the same period, he co-orientated 5 undergrad students, trained 2 graduate students to perform analyses of organic compounds, and worked as auxiliary in the laboratory of Unitary Operations and of Food Property courses. From previous experiences, he acquired a good knowledge about food drying, isotherms, mass transfer, fluid dynamics, mathematical modeling, programing (Matlab, SAS and VBA), full proficiency of Microsoft Office and AutoCAD, statistic analysis and color analysis. Moreover, during all his career he was always open to collaborate with other students and researchers, and to teach and co-orientate students. From his young research career, Dr. Canizares is the first author of 2 published articles, has 1 article in-press, and is awaiting the decision about another 3 manuscripts, all in international journals. He also had the opportunity to participate as speaker in some of the most known congresses in Food Science, such as IUFoST and IFT, and in Chemical Engineering around the world. (Fonte: Currículo Lattes)
A presente proposta está inserida no contexto de um projeto maior (Auxílio Pesquisa Fapesp 07/07596-0), no qual se estuda a secagem convencional de frutas e hortaliças com uso de ar aquecido. Pré-tratamentos aplicados antes da secagem convectiva (branqueamento térmico e desidratação osmótica) foram investigados em trabalho prévio (Bolsa IC FAPESP 07/03632-7) com o intuito de agregar ca...
(Referências obtidas automaticamente do Web of Science e do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores)
|Dados do Web of Science|