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)
| 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) |
Brazilian artisanal cheeses, besides their unique organoleptic characteristics, are one of the greatest representations of the national cultural identity. The sensory profile development of these products is mostly attributed to the yeasts that participate in different steps, from formulation to cure. Although traditional production practices favor the maintenance of the artisanal cheese'…
Artisanal cheeses are one of the most important products representing the cultural identity of a nation. The artisan cheese-making savoir-faire is passed on from generation to generation among the families of small producers. These cheeses have a very rich microbiota, difficult to control and that participates in the development of the sensorial and technological characteristics of the pr…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 2 / 2 | All Scholarships |
| Associated processes | |
CV Lattes
ORCID