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Marice Nogueira de Oliveira

CV Lattes ResearcherID


Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Pharmaceutical biochemist graduated by Faculty of Pharmaceutical Sciences from São Paulo University. She has a master, and a PhD degrees, and ?livre-docência? in food technology. Has realized several post doctoral fellowships: at Stazione Sperimentali degli Oli e dei Grassi in Milan, Italy (1993-1995); at Cornell University in Geneve, United States of America (1997); at Institut National Agronomique Paris-Grignon, INA-PG, Grignon, France (2000-2001); at Institut National de Recherche Agronomique, INRA, Jouy-en-Josas, France (2003-2004), and AgroPArisTech, Grignon, France (2012-2013). Develops research and teach activities as Associate Professor in the Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, São Paulo University, São Paulo, Brazil where she has retired in 2014. Has been advisor of many Master and PhD students. Has many research articles published in national and international journals as well as book chapters; has coordinate two books. Has participated in many nationals and internationals congress presenting research papers, and lectures. Teaches food technology to the undergraduates students. Graduate in Pharmacie and Biochemistry in São Paulo University (1982); master's in Food Technology in São Paulo University (1989) and Ph.D . in Food Technology in São Paulo University (1991). Has experience in Food Science and Technology focusing on Food Technology, acting on the following subjects: probiotics, prebiotics, yoghurt, fermented milk. (Source: Lattes Curriculum)

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Research grants
Scholarships in Brazil
FAPESP support in numbers * Updated August 06, 2022
Total / Available in English
21 / 11   Completed research grants
9 / 3   Completed scholarships in Brazil
1 / 0   Completed scholarships abroad
31 / 14   All research grants and scholarships

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Patent applications

PROCESSO DE FABRICAÇÃO DE UM PRODUTO LÁCTEO PROBIÓTICO FERMENTADO, PRODUTO LÁCTEO PROBIÓTICO FERMENTADO E SEUS USOS PI1106219-3 - Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Universidade de São Paulo (USP). Maricê Nogueira de Oliveira; Ana Paula do Espirito Santo - January 2011, 10

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