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Helena Maria Andre Bolini

CV Lattes ORCID


Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Full Professor at the State University of Campinas. Holds a Bachelor's degree in Biochemical Pharmacy in the field of Pharmaceutical Industry, Medicines, and Food, and a Master's degree in Food and Nutrition from São Paulo State University. Holds a Ph.D. in Food Engineering from the State University of Campinas and completed a postdoctoral fellowship in the country (FCF/UNESP-IQSC/USP-FEA/UNICAMP) funded by Fapesp. Has published over 250 scientific articles in specialized journals with selective editorial policy and has presented over 500 papers at international and national scientific events. Has 19 book chapters published. Developed software registered with the National Institute of Industrial Property (INPI) called "Time Intensity of Flavors and Tastes." Has supervised 33 Master's dissertations, 37 Ph.D. theses, supervised 5 postdoctoral fellowships, and guided 45 undergraduate research projects. Currently supervising 14 Ph.D. theses and 5 Master's dissertations. Is a permanent member of the E18 Committee on Sensory Evaluation of the American Society of Testing and Materials (ASTM) International for the analysis and review of official methods and protocols in Sensory Analysis of Foods and Beverages. Serves on the Editorial Board of the Journal of Sensory Studies (Wiley), Food Chemistry Advances (Elsevier), Foods (MDPI), and is a member of the Editorial Board of Food Science and Technology. Represents Latin America on the Committee to Global Outreach of the Society of Sensory Professionals. Has expertise in the area of Food Science and Technology, with a focus on Sensory Science and Consumer Studies, working primarily on the following topics: research, development, and innovation of foods guided by Sensometrics, Quantitative Descriptive Analysis, Psychophysics, Sweeteners, Consumer Preference Studies, and Multiple Time-Intensity Analysis. Was the Coordinator of the Graduate Program in Food and Nutrition at UNICAMP from 2007 to 2011. Head of the Department of Food and Nutrition at FEA UNICAMP from 2003 to 2007 and from 2011 to 2017. Responsible for the Sensory Science and Consumer Studies Laboratory and the Sensometrics Laboratory at FEA UNICAMP. Organizer of the international event "1st INTERNATIONAL CONGRESS ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" held in 2023 at UNICAMP. Was appointed as a member in 2022 to the task group for the review and reapproval of discriminative methods in sensory analysis by ASTM International. Was appointed to analyze the technical methods, protocols, and statistics in sensory science and consumer studies in the E18 Sensory Evaluation, E18.01 Terminology, E18.02 ISO, E18.03 Sensory Theory and Statistics, E18.04 Fundamentals of Sensory, E18.05 Sensory Applications--General, E18.06 Food and Beverage Evaluation, E18.07 Personal Care and Household Evaluation, E18.91 Standing Committee on Subcommittees and Task Groups, E18.92 Standing Committee on Strategic Planning, and E18.93 Standing Committee on Communication and Training. (Source: Lattes Curriculum)

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