CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Is currently studying Food Engineering at the University of Campinas (UNICAMP), having participated in the activity of scientific initiation in the area of study of biotechnological processes, specifically ethanol production and yeast cultivation under anaerobiosis. Is also currently performing monitoring activity, assisting as a graduation student in the discipline called Fundamentals of Calculations in Process. Is integrant of the student group Enactus UNICAMP that carries out activities of social entrepreneurship, being a part of the Madrepérola project. Previously has done her high school with a Food Technician, performing the obligatory internship in the same laboratory in which has done her scientific initiation. (Source: Lattes Curriculum)
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The glucose molecule, commonly found in industrial and laboratorial cultivation media, is used by yeasts in two ways: as carbon and energy source. Saccharomyces cerevisiae, a microorganism employed in the biotechnology industry, has two possible energetic metabolisms: fermentation and respiration, which allows cells to conserve their Gibbs energy through glucose oxidation. This energy is …
| 2 / 1 | Completed scholarships in Brazil |
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