CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Full Professor at the Faculty of Pharmaceutical Sciences of Ribeirão Preto - University of São Paulo (FCFRP-USP), where she started teaching in 1998. At USP, she obtained the degrees of Pharmacist (1990), Master in Analytical Chemistry (1993) and Ph.D. in Food Science (1997), with internships at Rutgers University and at the University of California Davis (United States). Postdoc at the Food and Drug Administration - CFSAN (2005-2006, CAPES fellowship) and at the University of Pennsylvania (2017, BEP FAPESP fellowship). She teaches Food Science and Food Microbiology to Pharmacy undergraduate students and is accredited as supervisor of the graduate course of Biosciences and Biotechnology - FCFRP-USP (CAPES, grade 6). Her research line is ?MICROBIAL ECOLOGY IN FOOD AND HEALTH?, developing national and international funded projects (Argentina, Canada, Denmark, United States, France, Italy and Sweden). She collaborates with academic management, highlighting the duties of graduate program coordinator (2012-2016), vice-president (2018-2022) and president (2022-present) of the Graduate Committee at FCFRP-USP. With regard to university extension activities, she collaborates with examining boards, committees of scientific events, and also presents talks and posters related to Food Microbiology and Biosciences. She was an assistant coordinator for PROJECT RONDON (Ministry of Defense Parnaíba mission, 2019). She also acts as ad hoc reviewer for scientific journals and granting agencies from Brazil and abroad. Since 2012, she serves as associate editor of the Brazilian Journal of Microbiology, and is also guest editor of Frontiers in Microbiology. Currently is a professional member of the Brazilian Society of Microbiology (SBM), Brazilian Association of Pharmaceutical Sciences (ABCF) and American Society for Microbiology (ASM). (Source: Lattes Curriculum)
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In recent years, the importance of food-producing animals as an expanding reservoir of methicillin-resistant strains of Staphylococcus aureus (MRSA) has attracted worldwide attention. There are indications that these livestock-associated MRSA strains have originated from methicillin-sensitive strains from humans that, during the jump, have lost some well-known phage-carried human virulenc…
The process of fermentation of cocoa beans is not well standardized since it is carried out by microorganisms that are autochthonous from cocoa beans. It is a highly complex process because there is a microbial succession that starts with yeasts and it is maintained and finished by lactic acid and acetic acid bacteria. In this way, many authors tried to achieve a bacterial well-defined st…
Currently, applications of eukaryotic cell cultures are being developed in three-dimensional (3D) systems, which renders organotypic structures that mimics what occurs in vivo. In the case of intestinal cell culture model, it is possible to obtain a highly differentiated three-dimensional structure, which can be very useful for studies of mechanisms of interaction with pathogenic and/or p…
Hygienic quality of foods has always been demanded for consumers and during the last years, they have also shown an increasing interest for ali those aspects that improve life quality. Thus, the development of "functional foods" has emerged as a promising sector in food market. These products are used to prevent and treat certain disorders and diseases, in addition to their nutritional va…
(Only some records are available in English at this moment)
The honey from bees belonging to the subfamily Meliponinae presents a diversity of viruses, bacteria, yeasts and filamentous fungi, and this microbiota is attributed to its greater water activity. Furthermore, among the microorganisms present in this input, lactic acid bacteria (LAB) stand out, which exhibit scientifically proven biotechnological potential, with an impact on the food prod…
The spontaneous fermentation of cocoa beans process is a relatively synchronized microbial succession which depends on metabolites and exchange of carbon sources among microorganisms. Lactic acid bacteria (LAB) are dominant during fermentative process and, consequently, during the succession. Our literature review indicated LAB are not desirable in the process and the presence of lactic a…
The process of fermentation of cocoa beans is not well standardized, since the it is carried out by microorganisms that are autochthonous from cocoa beans. It is a highly complex process because there is a microbial succession that starts with yeasts and it is mantained and finished by lactic acid and acetic acid bacteria. In this way, many authors tried to achieve a bacterial well define…
The use of sanitizers in food processing surfaces can lead to long-term corrosion of these surfaces and equipments. The project # 2013/01069-4 was developed granted by this Agency and carried out by this candidate from Mar. 2013 to Feb. 2014, in which was investigated the effect of essential oils from Cymbopogon citratus, Illicium verum, Zingiber officinale and Eucalyptus globulus in biof…
(Only some records are available in English at this moment)
The lactic acid bacteria (LAB) are a paraphyletic group that is related to several food matrices ecosystems. In the cocoa spontaneous fermentation LAB composes the main diversity of bacteria in the entire fermentation process. Since the Ph.D. Project 17/13759-6, supported by FAPESP, focus on Quorum Sensing (QS) influence on cocoa fermentation and aims to develop a defined bacterial cockta…
The healthy human gut 'microbiome' constitutes an ecosystem of microbes that play an essential role in maintaining health and the microbiome composition shifts in response to several factors, including diet. For example, during Inflammatory Bowel Disease (IBD) the overall diversity of the microbiome declines and treatment restores diversity. Although laboratory mouse models have been inst…
Milk has a great importance and nutritional value in human nutrition and it is therefore of great importance to ensure the milk microbiological safety. However, milk also represents a problem for people with allergies to their constituents, such as the caseins, a-lactalbumin and b-lactoglobulins. Lactic acid bacteria have been used by mankind for a long time due to their technological pot…
| 1 / 1 | Ongoing research grants |
| 22 / 12 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 28 / 13 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 55 / 30 | All research grants and scholarships |
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