CV Lattes
ResearcherID
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Agrícola (FEAGRI) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (1983), master's at Agricultural Engineering from Universidade Estadual de Campinas (1987) and ph.d. at Agricultural Engineering (PhD) from Cranfield Institute of Technology - Silsoe College (1992). Has experience in Agricultural Engineering, focusing on Engineering of Processing of Agricultural Products, acting on the following subjects: processamento mínimo, abacaxi, atmosfera controlada, embalagem and armazenagem. (Source: Lattes Curriculum)
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In recent years, people are looking for a healthier diet based on fresh foods, especially fruits and vegetables, which increased the popularity of both fresh and minimally processed products. Since, in most cases, these products are consumed raw, concern about risks of microbiological nature becomes accentuated because some process operations increase the risk of contamination by pathogen…
This request is intended to cover travel and maintenance costs of Prof. Dr. Francisco Artés Calero, from the Polytechnic University of Cartagena, Spain, to the Faculty of Agricultural Engineering of UNICAMP. During his stay will collaborate on research projects supported by FAPESP and other Agency of research funding and which are under development in the Institution. Also, he will partic…
(Only some records are available in English at this moment)
Potato is a product of great commercial importance in Brazil, although its minimally processed form is not a widespread technique and the most part of this product is imported. For this reason it is important the development of minimal processing technologies to make available a fresh, healthy and nutritious product for market and consumer. However, browning and softening are some barrier…
Potato is a raw material of great commercial importance in Brazil, although the minimally processed form is not a widespread technique and the most part of this product is imported. Browning and softening are some barriers to development of these products, which affect marketing and reduce the commercial value. The aim of this project will study the effects of ultrasound bath on quality p…
| 15 / 7 | Completed research grants |
| 12 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 28 / 9 | All research grants and scholarships |
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