CV Lattes
Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Centro de Ciências da Natureza (CCN) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Bachelor in Dairy Science and Technology (2006), Magister Scientiae (2010) and Doctor Scientiae (2014) in Microbiology by the Federal University of Viçosa (UFV), Minas Gerais, Brazil. Post-doctor by the UFV (2014) and by Teagasc Moorepark Food Research Centre (2020). Adjunct professor at Federal University of São Carlos, campus Lagoa do Sino, São Paulo, Brazil. Graduate supervisor in the Graduate Program in Biotechnology and Environmental Monitoring. Member of the Standing Committees on Dairy Science and Technology (SCDST) and on Microbiological Hygiene (SCMH) of the International Dairy Federation (FIL/IDF) and of the Sub-committee on Hygiene and Safety of the Brazilian Committee of the FIL/IDF. Has experience in Food Science and Technology focusing on food microbiology, foodborne pathogens and food and water quality, acting on the following subjects: antimicrobial peptides (bacteriocins and plant extracts), biofilms, proteomics, dairy foods and artisanal cheeses. (Source: Lattes Curriculum)
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Staphylococcus aureus is an opportunistic pathogen and the causative agent of a wide range of human diseases. In food industry, S. aureus causes great concern mainly due to the ability to adhere to surfaces and produce biofilms. Once contaminating foods, its growth can result in the production of enterotoxins which is considered the major cause of foodborne poisoning. Yacon (Smallanthus s…
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