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Antonio de Anchieta Câmara Júnior


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

PhD in food biotechnologies from Université Bourgogne Franche-Comté, France. Bachelor in food engineering, and MSc in chemical engineering from UFRN, with a sandwich period at Institut Agro Dijon, France (CAPES/Brafagri project). He has extensive experience in yeast stabilization and functional conservation, PCR, ATR-FTIR synchrotron, flow cytometry, biotechnological processes, yeast physiology and biochemistry and micro-encapsulation of bioactives into microbial cells. He held a post-doc fellow at Université Paris Saclay at Lab. Écologie Systématique Évolution, performing a comparative genomics study on cheese' yeasts and also at the Faculty of Food Engineering at UNICAMP, working mainly with the production of starter cultures for Brazilian artisanal cheesemaking. He is currently a collaborating researcher at the same institution. (Source: Lattes Curriculum)

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