Graduated in Food Engineering at the State University of Campinas (UNICAMP) in 1987. Has a Master's Degree in Nutrition Applied to Food Technology from UNICAMP (1994) and a PhD in Food Technology from UNICAMP (2002). Has experience in Food Science and Technology, focusing on Food Technology, working mainly with the following subjects: cereals, bakery products, extrusion, functional foods, thermal oxidation, vegetable oils, tocopherols, food additives. (Source: Lattes Curriculum)
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Biscuits are considered a pleasant source of energy, due to their high levels of sugar and fat, and are not considered an important food for nutrition. However, there is a market trend towards the production of more nutritious biscuits, with lower sugar and fat contents, and enriched with bioactive compounds. Within the Brazilian biomes there are many exotic fruits that are rich in bioact…
In the current health conscious world, consumers have been seeking products that provide not only basic nutritional functions, but also beneficial health effects. Thus, products enriched with proteins have found a space in the market, because, besides increasing protein and essential amino acids consumption, they may provide satiety. Moreover, high protein diets are known to have benefici…
Buckwheat (Fagopyrum esculentum) is a pseudocereal that has shown an increase in its production and is receiving attention in research worldwide, due to its rich composition. Buckwheat, as well as being a good source of carbohydrates, has proteins of high biological value, fibers and phenolic compounds in its composition. Phenolic compounds are a class of compounds with a great variety of…
In Brazil, whole wheat flour is normally obtained by reincorporating wheat bran to refined wheat flour. Wheat bran has high contents of functional components (fibers, antioxidants, vitamins and minerals), concentrated in the external parts of the grain of wheat and related to many beneficial health effects. A great research field is centered in the development of cereal-based functional p…
(Only some records are available in English at this moment)
Considering the current demand from the population for food free from chemical and/or synthetic additives, research regarding replacements in this sector is extremely promising. In view of this market trend, one possible substitute for chemical preservatives are essential oils (EO), since they present volatile compounds with antimicrobial activity in their composition. Thus, the purpose o…
Fat is an essential ingredient in biscuits. However, the type of fat used is important because trans and saturated fats are proven to be harmful to human health as they are related to the incidence of cardiovascular diseases. Because of this, the Brazilian Legislation decided to prohibit the use of trans fats, limiting saturated fats, in food products from 2023, encouraging the search for…
Currently, we witness a paradox between undernourished populations and tons of wasted food in parallel with the demand for practical, fast and advantageous food products. It is common for fruits in Brazil to be depulped and used for frozen pulp and juice preparation, for example. This process generates by-products (peel and seeds), which may contain high levels of bioactive compounds. Aça…
Recommendations from organizations such as the World Health Organization, as well as researches that correlate the high levels of sugar and fat content in processed food with various diseases, reveal the necessity of reducing the amount of these ingredients in industrial formulations. However, both fat and sugar are responsible for important technological and sensory characteristics, espe…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 7 / 7 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 12 / 10 | Completed scholarships in Brazil |
| 21 / 19 | All research grants and scholarships |
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CV Lattes
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