Degree in Chemistry with technological attributions from the Federal University of São Carlos (1998), a master's degree in Food Science from the State University of Campinas (2001) and a PhD in Food Science from the State University of Campinas (2005). She worked in the Young Researcher Program in Emerging Center FAPESP - Faculty of Chemistry PUC-Campinas (2005 to 2008). She is currently an associate professor at the State University of Campinas, Faculty of Food Engineering, Department of Food Science and Nutrition and permanent member of the Postgraduate Program in Food Science. She has experience in food analysis and teaches undergraduate, graduate and extension courses. She develops research in food analysis with the application of spectroscopic techniques involving in vitro digestion assays to estimate nutrient bioaccessibility, with emphasis on essential elements and uses spectroanalytical techniques associated with chemometrics for quality control, fraud and bioactive potential of foods. Coordinator of the Laboratory of Food Analysis by Spectroscopy-FEA-UNICAMP. (Source: Lattes Curriculum)
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The research project aims to presents the application of alternative analytical techniques, considered emerging, such as near infrared spectroscopy, UV-visible spectrophotometry associated with chemometric tools for the evaluation of the potential for discrimination of special, green and roasted canephore coffees, produced in different regions of Brazil and fraud detection; and perform in…
High value-added foods presents, generally, relevant bioactivities and nutritional properties and consequently high commercial value. In this context, goat's milk and frescal cheese, plant based beverages and açai, have been highlighted in commercial scenario with good advise by nutrition professionals. Goat milk and dairy products have interesting nutritional characteristics as good dig…
The research in food analysis with application in the near infrared spectroscopy (NIR) and chemometrics was initiated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2010/15172-3), under my coordination. Financial resources were used for purchase of an accessory for analysis by diffuse reflectance, install…
The research in analysis of minerals in foods was reactivated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2009/50730-0) under my coordination, was granted resources that enabled the acquisition of a Flame Atomic Absorption Spectrometer and consumables, and other permanent smaller materials. The researc…
(Only some records are available in English at this moment)
Coffee is one of the most consumed and appreciated beverages in the world, with Coffea arabica (arabica) and Coffea canephora (canephora) being the most economically important species. It is valuable to many countries, including Brazil, the largest producer and exporter. Due to consumer demands for specialty coffees, the demand for high-quality coffees has been gradually increasing. In th…
Recently, Co-ordinated Board Resolution No. 344/2002 was replaced by RDC No. 150/2017, which allows the use of ferrous sulphate, encapsulated ferrous sulphate, ferrous fumarate or encapsulated ferrous fumarate for the enrichment of wheat. The physico-chemical characteristics and bioaccessibility of the various iron compounds allowed for fortification have been studied and the literature h…
Goat milk and dairy products (dairy drink, yogurt and cheese minas frescal) stand out because of their nutritional characteristics, better digestibility (lower fat micelles) and high commercial value. Data on the composition of minerals as well as the assessment of the estimation of the absorption of essential elements such as calcium (Ca), magnesium (Mg) and zinc (Zn) have not yet been p…
The use of grain sorghum in the diet has been shown to be advantageous when compared with corn and wheat. Besides being a culture easily conform to hot, semi-arid and tropical environments, sorghum has lower production costs, availability in the market and higher nutritional value similar to these cultures, being therefore considered economically viable for food use. Sorghum grains are co…
(Only some records are available in English at this moment)
This project refers to a research internship abroad related to a PhD thesis in Brazil researching high-quality Brazilian Canephora coffees (Conilon and Robusta) using spectroscopy-based techniques coupled with chemometric tools for their characterization, discrimination, authentication, and quality control. For the project, Robusta Amazônico coffees from Matas de Rondônia (North region) a…
Goat cheeses have important nutritional properties, especially proteins, lipids (high digestibility) and essential minerals. Data on the assessment of the absorption estimates of essential elements such as calcium by in vitro tests with an emphasis on bioaccessibility in goat cheese are still unknown. Recently, the proposed standardized model reported by INFOGEST was adjusted. However, th…
| 1 / 1 | Ongoing research grants |
| 6 / 5 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 9 / 5 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 20 / 14 | All research grants and scholarships |
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CV Lattes
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