Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)
(Institutional affiliation for the last research proposal)
PhD student in Food Engineering at the State University of Campinas (2020). I have a degree in Biotechnology and Bioprocess Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2017) and a master's degree in Food Engineering from Universidade Estadual de Campinas (2020), with a sandwich period at Tokyo University of Agriculture and Technology (Japan, 2019). I have experience in the area of Food Engineering, with an emphasis on biotechnological engineering, mainly on the following themes: use of agro-industrial residues (lignocellulosic biomass) for the production of xylooligosaccharides, enzymatic hydrolysis, heterologous expression of CAZYmes, nutraceutical microencapsulation and protein design multifunctional chimerics.
(Source: Lattes Curriculum)
News published in Agência FAPESP Newsletter about the researcher