bachelor's at Engenharia de Alimentos from Fundação Educacional de Barretos (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1991) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1998). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: queijo prato, iogurte, cream cheese, maturação and avaliação sensorial. (Source: Lattes Curriculum)
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Animal proteins are widely used in the food industry. However, there is a change in consumer behavior seeking to reduce the consumption of foods of animal origin and the partial replacement of dairy proteins by plant proteins in dairy products is an interesting strategy to meet this demand. Although desirable, this replacement, even if partial, in dairy products in which structure and fun…
The financial resource of the Technical Reserve provided by FAPESP, corresponding to project awards from the researchers of the Faculty of Food Engineering/UNICAMP in 2020 was R$ 130,660.32. The purpose of this RTI ANNUAL APPLICATION PLAN - 2020/2021 is to forward the proposal for use of the resource, as approved by the Congregation of the Faculty of Food Engineering-UNICAMP, at the 197th…
The financial resource of the Technical Reserve provided by FAPESP, corresponding to project awards from the researchers of the Faculty of Food Engineering/UNICAMP in 2019 was R$ 130,660.32. The purpose of this RTI ANNUAL APPLICATION PLAN - 2019/2020 is to forward the proposal for use of the resource, as approved by the Congregation of the Faculty of Food Engineering-UNICAMP, at the 125th…
(Only some records are available in English at this moment)
The present project aims to define the application of the resources made available by FAPESP, in the form of the Technical Reserve associated with the research projects submitted by members of the School of Food Engineering/UNICAMP (FEA/UNICAMP) and approved in 2017. The present application proposes using the resources in the expansion and improvement of FEA´s research infrastructure, ass…
The objective of the project is to standardize the production of reduced sodium Prato cheese with bioactive properties, as well as to evaluate the bioaccessibility of the biopeptides formed during ripening. The project will be divided into two stages. First, the effect of the addition of the adjunct culture (Lactobacillus helveticus LH-B02), salt content, and ripening time on the antihype…
(Only some records are available in English at this moment)
| 4 / 4 | Ongoing research grants |
| 13 / 7 | Completed research grants |
| 7 / 0 | Completed scholarships in Brazil |
| 1 / 0 | Completed scholarships abroad |
| 25 / 11 | All research grants and scholarships |
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CV Lattes
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