Helena Bolini is full professor of Sensory Science, Consumer Research and Food Quality Control at the Food Engineering Faculty, University of Campinas (UNICAMP) SP, Brazil, where she began working in 2000. She holds a PhD in Food Science and Technology from UNICAMP (1996) and both the MSc and a BS degrees in Pharmaceutical Sciences from UNESP. Dr. Bolini has published more than 240 research papers in peer-reviewed journals and has made more than 400 presentations at scientific conferences. Dr. Bolini has supervised 37 PhD dissertations, 33 MSc theses, and approximately 42 undergraduate research projects. Her research is in the field Sensory Science and Consumer Research, Food Science and Technology, Physiology of Senses Organs, Psycophisics, Sweeteners, Multiple and Simple Time-Intensity Profile, Correlation to descriptive profile and acceptance consumers to find the drivers of preferences in foods. Helena is a member of the Editorial Board of Journal of Sensory Studies Willey), Food Chemistry Advances (Elsevier), Foods (MDPI) and works with ASTM Committee E-18 on Sensory Evaluation (task groups WK46023/WK46025). Dr. Bolini have more than 15 years of professional experience in coordination and execution of projects sensory science and consumer research to development, reformulation, innovation, marketing and shelf-life studies to scientific research and projects to global food and beverages companies. Organizer of international event "1st INTERNATIONAL WORKSHOP ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" in 2022 realized at UNICAMP. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| TITULO |
| Articles published in other media outlets (0 total): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Currently there are no records in the scientific literature for studies of the sensory profile of tenderness, flavor and juiciness of beef during the time of their consumption with the application of sensory analysis technique called dynamic time-intensity, especially with the samples prepared in different methods cooking at different temperatures and internal. For this reason, two method…
The possibility to develop a product with the microencapsulation technology that involves a vegetable oil rich in omega-3 to obtain a functional food product associated with a sweetener formulation to reduce the calorific value is highly interesting in the functional food industry. However, in a preliminary stage of its development, it becomes necessary to evaluate their sensory character…
Meat flavor is a complex attribute of palatability and it is a combination of basic tastes, which are derived from water soluble compounds and odor derived from a mixture of substances. Therefore it is important to understand what are the effects of cattle breed type, diet, post-slaughter processing techniques, and cooking methods on the components of flavor. The technique of cattle confi…
| 3 / 1 | Completed research grants |
| 6 / 2 | Completed scholarships in Brazil |
| 9 / 3 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID