graduation at Tecnología en química Industrial from Servicio Nacional de Aprendizaje (2008), graduation at Ingeniería de Alimentos from Universidad Nacional Abierta y a Distancia de Colombia (2013), master's at Soil Science from Universidade Federal do Rio Grande do Sul (2016) and doctorate at Science and Technology of the Food from Universidade Federal do Rio Grande do Sul (2020). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: ciência e tecnología de alimentos, nanotecnología, qualidade na industria de alimentos, bioprocesos and liposomes. (Source: Lattes Curriculum)
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There is a growing demand and popularity from consumers for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce large quantities of viable cultures, keeping their functionality and being stable during processing and storage of these products. Lactic Acid Bacteria (LAB) have numerous applications in the food and pharmaceutical indu…
There is a growing consumer demand and popularity for functional foods, including those with beneficial microorganisms, which has challenged the industry to produce products with beneficial properties for consumers' health. Among the various alternatives for the elaboration of new products, foods fermented with lactic acid bacteria stand out. Lactic acid bacteria (LAB) have numerous appli…
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