CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2004) and master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2007). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: thermoascus aurantiacus, protease, fermentação semi-sólida, polifenol oxidase and peroxidase. (Source: Lattes Curriculum)
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Proteases are one of the most important groups of industrial enzymes, with considerable application in the food industry, especially in cheesemaking. Microbial milk clotting proteases, also known as microbial rennins, are aspartic proteases that catalyze milk clotting, and thus substitute bovine chymosin. These enzymes also have proteolytic qualities that contribute to the cheese ripening…
| 3 / 1 | Completed scholarships in Brazil |
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