I am a PhD in Food Science and Technology at University of São Paulo / Escola Superior de Agricultura "Luiz de Queiroz"; (USP/ESALQ). Actually, I do my post-doctorate in Pharmaceuthical Faculty at University of São Paulo (FCF/USP). I have a partnership with the "Flavor center"; at the University of Reading-UK (CNPQ/Science without Borders) specialist in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE). She did her interuniversity exchange graduation (Brazil/France-BRAFRAGRI CAPES) in the Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon) in OPALINE project. In the mid 2010 she returned to USP / ESALQ in 2012 and completed her Masters in Food Science and Technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages. It was a fellow in Scientific Initiation and master's CNPQ and FAPESP. The most important qualities could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis. PhD dans le programme d'études supérieures en Sciences et Technologie des Aliments, de l'Université de São Paulo / Escola Superior de Agricultura "Luiz de Queiroz" (USP / ESALQ) en partenariat avec le "Flavour Center" à l'Université de Reading au Royaume-Uni (CNPQ / Science sans frontières). À Reading elle a été spécialisée dans la chromatographie d'analyse olfactométrie (GCO) et les techniques auxilier pour identifier des composés volatils (GCMS et SPE). Pendant le graduation elle a été un ans em France (Brésil / France - BRAFRAGRI CAPES) dans les Science des Aliment à l'USP / ESALQ alors qu'en France développe son stage the fin de cours à l'Institut national de la recherche agronomique (INRA-Dijon) en projet sans précédent (OPALINE). À la moitié de l?2010, il est retourné à l'USP / ESALQ et en 2012 elle a obtenu son Máster en Sciences de l'Alimentation et de la Technologie, sur le sujects des produits à teneur réduite en gras et élevée acceptation sensorielle avec différents groupes de consommateurs d'âge. Il était un dans l'Initiation Scientifique et Máster avec cooperation du CNPQ et FAPESP. (Source: Lattes Curriculum)
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Roasted jackfruit seeds flour (FJS) is an innovative ingredient, derived to agro-industrial waste. However, today jackfruit seeds present technological and nutritional properties such as solubility and starch properties. Recently, dry and fermented FJS have been characterized as innovative ingredients with aromatic properties similar to cocoa powder. Thus, many other applications for this…
The jackfruit (Artocarpus heterophilus Lam) is a large fruit with edible pulp and seeds. It is composed by the union of simple fruits, welded around a central axis. The seeds are wrapped individually by one flesh (berry) yellow, aromatic, sweet, hard to soft consistency. The seed is a byproduct of agribusiness, this can be eaten cooked, roasted or baked. Furthermore, the seeds have potent…
Currently the challenge of the food industry is to meet demands market by developing products with appeals different. In meat products is attractive the low-fat to the industry that uses non-meat ingredients, in most cases these ingredients incorporate water in the product. The bologna sausage stands out as an emulsified meaty product, easy to masticate, inexpensive, widely consumed, char…
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| 4 / 4 | Completed scholarships in Brazil |
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