graduation at Química Industrial from Universidade Severino Sombra (2003), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2007) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2011). Has experience in Science and Technology of the Food, acting on the following subjects: food safety, segurança dos alimentos, qualidade microbiológica, microbiologia preditiva and spoilage. (Source: Lattes Curriculum)
| Articles published in Pesquisa FAPESP Magazine about the researcher: |
| Brazilian science attracting attention worldwide |
| La ciencia brasileña que se ve en el mundo |
| Los microorganismos del sabor |
| Microorganisms of flavor |
| News published in Agência FAPESP Newsletter about the researcher |
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| Articles published in other media outlets (0 total): |
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The resource made available by FAPESP in the form of the Technical Reserve associated with research projects submitted and approved by professors at the Faculty of Food Engineering/UNICAMP in 2021 was R$361,254.82. The purpose of this RTI ANNUAL APPLICATION PLAN - 2022/2021 is to submit the proposal for the application of this resource as approved by the Congregation of the Faculty of Foo…
The world beef production chain has been directed to explore consumer demands, which are increasingly requiring product quality, variety, and safety. In this scenario, the Brazilian beef production has a challenge in focusing on competitivity and modernity, using technology as a way that leads to sustainability, ethics, and profit. However, there is a lack of information about the qualit…
Little is known about the diversity and pheno- and genotypic characteristics of microorganisms present in mineral water (Pseudomonas aeruginosa, for instance). In the literature, there are no studies that correlated aspects, such as, the influence of storage conditions on the microbial ecology of mineral waters. There are also limitations regarding the knowledge of the pathogenic potentia…
The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1000 data on mean log reduction of these three bacterial pathogens impairing the safe…
Coffee is widely produced in Brazil and contributes to the economy of the country, due to this importance its cultivation is quite widespread. The coffee can go through three types of processing after the harvest, being they moist, dry and semi-dry. In wet processing, the coffee is fermented in tanks with water after pulping. This fermentation aims to remove the mucilage of the coffee bea…
Obesity is a metabolic disease featured by low-grade systemic inflammation, influenced by the interaction of several factors as lifestyle, inadequate eating habits, genetic factors, and obesogenic environment. Pro-inflammatory biomarkers are released by means of expansion and hypoxia of adipose tissue, as well as by the intestinal translocation process of bacterial lipopolysaccharide (LPS…
For various reasons, there is a growing interest among consumers in alternative proteins to those of animal origin. The main factors that have led to this market shift are population growth, an increased need for sustainable agricultural practises, and animal welfare issues. There is still no official regulation that establishes nomenclature and microbiological standards for the plant foo…
(Only some records are available in English at this moment)
Adequate and healthy food is a basic human right and access to scientific knowledge is essential to ensure that recommendations about food are consistent, appropriate and feasible. In addition, it should also help to expand the population's autonomy regarding food choices. Parallel to that, podcasts have stood out in the last decade as one of the most widespread technological transformati…
Brazil is an important beef exporter worldwide. Currently, it has the second largest commercial herd in the world, with 219 million head of cattle, and its exports represent 26% of its total production. Beef consumption is culturally ingrained and despite the crisis suffered by the sector, a gradual increase is expected in the coming years, reaching 8.32% in 2021. In addition, one of the …
Gelatine is a natural protein, extracted through the partial hydrolysis of collagen present in animal connective tissues, widely used in the food, pharmaceutical, cosmetic and photographic industry, in the manufacture of a variety of products. Even though it is obtained after processing under drastic conditions of pH (acid and alkaline) and heat treatment, the gelatin can still present si…
(Only some records are available in English at this moment)
Coffee is a drink consumed worldwide and is very important economically for Brazil. Coffee can go through three types of processing after harvest: dry, wet, and semidry. The coffee is pulped and fermented during wet processing in a water tank, mainly to remove the mucilage. Fermentation is an important step in the process. However, it is a complicated process to control because it depends…
Food safety is key for food industry and protection of public health. Nevertheless, the increasing of the food chain complexity induces a more and more variety of outbreaks even in well managed environment. Some of ingredients are especially critical for food safety as they are in the center of other production chains. For example, milk powder is necessary for numerous transformed food pr…
Gelatin is a natural protein extracted through the partial hydrolysis of collagen in animal connective tissues. It is widely used in the food, pharmaceutical, cosmetic, and photographic industries, as well as in the formulation of a variety of products. Even though obtained after processing under drastic pH conditions, especially in the hydrolysis stage (acid or alkaline) and heat treatme…
Cheddar cheese is one of the most consumed dairy products in Canada. The consumption of probiotic cheeses worldwide is booming due to the benefits arising from the consumption of probiotics, and milk is considered one of the best food vehicles for delivering viable probiotics to the consumer. On the other hand, food preservation to ensure safety and quality has been the main objective for…
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…
Currently, there are several types of artisanal cheeses in Brazil, which have peculiar characteristics, according to their origin, heritage, culture and lifestyle of the producing communities. Among these, cheese produced in the regions of Araxá, Serra da Canastra, Alto Paranaíba and Serro; Manteiga and Coalho produced in the Northeast; Colonial and Serrano, produced in the South, stand o…
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing research grants |
| 9 / 3 | Completed research grants |
| 7 / 7 | Ongoing scholarships in Brazil |
| 24 / 23 | Completed scholarships in Brazil |
| 3 / 3 | Ongoing scholarships abroad |
| 8 / 8 | Completed scholarships abroad |
| 53 / 46 | All research grants and scholarships |
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CV Lattes
ORCID