graduation at Engenharia Química from FUNDACAO EDUCACIONAL INACIANA PADRE SABOIA DE MEDEIROS (1998), master's at Pharmacy from Universidade de São Paulo (2001) and doctorate at Pharmacy from Universidade de São Paulo (2006). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: gordura abdominal de frango, tecnologia de membranas, estearina, gordura de toucinho and misturas binárias. (Source: Lattes Curriculum)
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Coffee cultivation is one of the main agricultural activities on the planet, with Brazil being the largest producer and exporter. The volume of coffee production in 2018 was a record, surpassing 61 million bags, which corresponds to approximately 35% of world consumption.Although potentially extraordinary, the aforementioned figures generate concerns, since about 50% of the grain processi…
The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely on the fat crystals. The crystal structure of fats is important in the formulation of shortenings, margarines and fatty products in general, since each crystal form has unique properties regarding its plasticity, texture, solubility,…
| 1 / 1 | Completed research grants |
| 2 / 2 | Completed scholarships in Brazil |
| 3 / 3 | All research grants and scholarships |
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CV Lattes
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