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Fernando Divino de Oliveira Júnior


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

Ph.D. student in Food Engineering from the State University of Campinas (2022-2026), Master in Food Engineering from the State University of Campinas (2020-2022) and graduated in Food Engineering from the State University of Campinas (2015-2019). Worked as an intern at the Process Engineering Laboratory of the Faculty of Food Engineering - State University of Campinas in the subjects: rheology, digestibility assays, mechanical properties, gelling, and emulsion characterization. Also worked as an intern at the Food Innovation Laboratory - State University of Campinas, where worked on the following topics: microencapsulation of actives by spray-drier drying, characterization of emulsions and particles. (Source: Lattes Curriculum)

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1 / 1   Completed scholarships in Brazil

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