Graduation in Agricultural Engineering by the Escola Superior de "Luiz de Queiroz" of the University of São Paulo (ESALQ / USP), 1977-1980; MSc in Agronomy - Agricultural Environmental Physics, Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), 1984-1988; Specialization in food irradiation by the General Training Course on Food Irradiation by the International Agricultural Centre and State Institute for Quality Control, Netherlands, financial support by the International Agency of Atomic Energy (IAEA) in 1989; Doctorate in Nuclear Technology from the Institute of Nuclear and Energy Research at the University of São Paulo (IPEN/USP), 1990-1993; Training in Doctor by the Center for Nuclear Energy in Agriculture (CENA / USP) 1994-1996, funded by CNPq; Physical Doctor in Nuclear Energy in Agriculture by CENA / USP, 1998-2000, funded by FAPESP; participation in research project in the Canary Institute of Agricultural Investigations, Plant Physiology Laboratory in the Canary Islands, and with Del Frío Institute - Phytochemical y Products of Vegetables, in Madrid, 2007; participated of the contest in Escola Superior de Agricultura "Luiz of Queiroz" (ESALQ/USP) in 2007, obtaining the title of Associate Professor. He is currently Associate Professor at the Escola Superior de Agricultura "Luiz of Queiroz" - University of São Paulo (ESALQ/USP), with early career as Professor in 2002, acting in the field of Food Science and Technology, with emphasis on Food Irradiation, Fruit and vegetable Processing, Sensory Analysis of Food. (Source: Lattes Curriculum)
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There are great efforts in Brazil to identify, select and use the plant products derived from the rich native flora of the country, such as fruit pulps, essential oils, extracts, resins, and others. These products have great potential for market application due to their active ingredients, which are often unknown and used inefficiently without observing the modern concepts of sustainable …
The camu-camu (Myrciaria dubia), a typical fruit from the Amazon region, has one of the highest levels of vitamin C, antioxidant activity, high levels of carotenoids and phenolic compounds. Despite of the nutritional importance, few studies in relation to marketing and increasing the life of the fruits has been done. Thus, the aim of this study is to evaluate conservation technologies, to…
The food in addition to providing health also generate pleasure and its colors are the first sensory aspect that the consumer observes when choosing what to eat. Dyes are substances or mixtures of substances added to food and beverage, for the purpose of giving or intensifying the color of the product and the most commonly used are the artificial, because of its low cost and stability in …
Strawberry, a native fruit of temperate regions, plays an important commercial function due to its sensorial characteristics, such as flavor and aroma. However, because it is a perishable fruit and short post-harvest life, due to damages that occur in its processing and attack of fungal pathogens, it is necessary to apply alternative products, such as essential oils, aimed at disease cont…
Avocado fruits have a short post-harvest period, especially of the Brazilian cultivars, due to their high metabolic rate and mainly to the deterioration by microorganisms. Synthetic fungicides have been used for the control of fungal diseases. However, this method has had a negative impact, mainly on food safety and on the environment. In this scene, natural substances such as essential o…
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| 7 / 2 | Completed research grants |
| 49 / 23 | Completed scholarships in Brazil |
| 56 / 25 | All research grants and scholarships |
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