CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Bachelor's degree in Food Engineering from the Faculty of Animal Science and Food Engineering of the University of São Paulo (FZEA-USP) (2015). Master in Food Engineering Sciences from the University of São Paulo (2017). PhD in Food Engineering Sciences from the University of São Paulo (2021). During his undergraduate studies, Matheus performed academic exchange ("sandwich period") under the CAPES/BRAFAGRI Project at the Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement (AgroSup Dijon, Dijon, France) (2012-2013). During his PhD, Matheus was awarded a Research Internship Abroad Scholarship (BEPE, FAPESP) to develop a project at the Università degli Studi di Salerno (UNISA, Fisciano, Italy) (2019-2020). Matheus has experience in the area of microencapsulation/nanoencapsulation of bioactive compounds in lipid carrier systems such as liposomes and solid lipid particles and in unit operations such as agglomeration and lyophilization. Matheus is currently a post-doctoral researcher at the Department of Veterinary Medicine in FZEA-USP in the area of Animal Reproduction (Source: Lattes Curriculum)
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The in vitro production (IVP) of bovine embryos is a reproductive technique that enables the maximization of the genetic potential of herd from the crossing of high value animals. Such practice moves millions of dollars a year, and Brazil is the second largest producer of bovine embryos developed in vitro in the world. Therefore, it becomes interesting the development of methods that allo…
Currently, the search for healthier foods is an increasingly recurrent practice on the part of consumers. Thus, it becomes necessary to develop new controlled release bioactive technologies in food formulations. Curcumin is a hydrophobic pigment used by the food industry as a natural dye, flavoring and preservative, and has a high anti-inflammatory and antioxidant potential. In turn, vita…
There is a need to develop new encapsulation technologies, looking for the real incorporation of functionality in food formulations and establish encapsulation technology providing: (i) development of controlled release mechanisms in the formulation; (ii) increased bioavailability and bioaccessibility to said functional ingredients, from the control of food microstructure. This project at…
The microencapsulation is employed with several purposes in the food industry, as prevention of the oxidation and loss of volatile and sensitive compounds, release control of odours, protection against nutritional losses, preservation of color and taste, in order to increase the shelf-life of a product. The development of new encapsulation systems is always necessary in order to incorpora…
Nowadays, the growing appeal of leading a healthy lifestyle has made its way to consumers, which includes the intake of higher nutritional foods. However, one of the main drawbacks found by the food industry is related to the incorporation of hydrophobic bioactives in aqueous-based food formulations. In this context, liposomes have been increasingly investigated for food applications as p…
| 1 / 1 | Ongoing scholarships in Brazil |
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| 1 / 1 | Completed scholarships abroad |
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