Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)
(Institutional affiliation for the last research proposal)
Mario R. Maróstica Junior is undergraduated in Food Engineering (University of Campinas, 2002), PhD in Food Science (University of Campinas, 2006), PhD stay at Leibniz Universitât Hannover, Germany, in 2004 and Research stay at Lund University, Sweden, in 2009. Nowadays, Dr. Maróstica-Junior is Associate Professor at University of Campinas, and works with the biological role of bioactive compounds, including phenolic compounds, lipids and prebiotics. From 2006 to 2008, he worked in Centroflora, Anidro do Brasil as specialist researcher. Prof. Maróstica-Junior received CAPES Award: Best PhD Thesis 2007 in Food Science, UNICAMP Innovation Award 2021. Prof. Mario Marostica has a strong internacional cooperation with Hannover University (Germany), Lund University (Sweden) and Copenhagen University (Denmark), is member of the CY|TED net "RED IBEROAMERICANA DE APROVECHAMIENTO INTEGRAL DE ALIMENTOS AUTÓCTONOS SUBUTILIZADOS (ALSUB-CYTED)". Associate Editor of Journal of Functional Foods.
(Source: Lattes Curriculum)
News published in Agência FAPESP Newsletter about the researcher
DA SILVA, JULIANA KELLY; BETIM CAZARIN, CINTHIA BAU; CORREA, LUIZ CLAUDIO; BATISTA, ANGELA GIOVANA; BUSCH FURLAN, CIBELE PRISCILA; TELLES BIASOTO, ALINE CAMARAO; PEREIRA, GIULIANO ELIAS; DE CAMARGO, ADRIANO COSTA; MAROSTICA JUNIOR, MARIO ROBERTO. Bioactive compounds of juices from two Brazilian grape cultivars. Journal of the Science of Food and Agriculture, v. 96, n. 6, p. 1990-1996, APR 2016. Web of Science Citations: 13. (12/17683-0, 10/16752-3)