CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Currently, Postdoctoral researcher at Packaging Technology Center, Institute of Food Technology, CETEA - ITAL. Ph.D. in Food Science at the School of Food Engineering at the University of Campinas, FEA - UNICAMP (2023) with internship periods at the University of Zaragoza (Spain) under the supervision of Professor Dr. Cristina Nerin (2021-2022) and at Iowa State University (United Stated) under the supervision of Professor Jared L. Anderson (2022 - 2023). Masters degree in Food Science from the Federal University of Santa Catarina, UFSC (2019). Food Technologist from the State University of Pará, UEPA (2015). His research field is focused on Food Science and Technology with emphasis on food analysis, food chemistry, and food analytical toxicology. His research interests have focused mainly on the development and validation of analytical methods, and instrumental analysis (liquid chromatography, gas chromatography, and mass spectrometry) for application in food and food simulants. In addition, sample preparation techniques employing polymeric ionic liquids and magnetic ionic liquids comprise his research interests. He serves as reviewer for international journals. (Source: Lattes Curriculum)
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Açaí (Euterpe oleracea Mart.) is the third most produced fruit in Brazil, with the State of São Paulo being the largest consumer market for açaí pulps that are sold outside the State of Pará - the largest national producer. Due to the increased consumption of açaí pulps and sorbets in plastic packaging, concerns are raised about the occurrence of contaminants with potential risks to human…
Açaí (Euterpe oleracea Mart.) is among the most produced fruits in Brazil, and its consumer market is expanding rapidly. One of the main factors responsible for the expansion of açaí production is related to the increase of its consumption on both domestic and international markets. Among the contaminants that can be found in açaí-based products are included agrochemical residues from env…
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