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Alessandra Lopes de Oliveira

CV Lattes ResearcherID ORCID

Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Graduated in Food Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho / UNESP (1994), master's and doctorate in Food Engineering from Universidade Estadual de Campinas / UNICAMP (1997/2002 respectively). She was a visiting professor at the Institute de Chimie Organique et Analityque at the Université d?Orleans (France). She is currently a full professor at the Faculty of Animal Science and Food Engineering at the University of São Paulo, Head of the Food Engineering Department and Coordinator of the Graduate Program in Food Engineering. She is an advisor in the postgraduate program in Food Engineering at the Faculty of Animal Science and Food Engineering at the University of São Paulo and member of the International Master Program: Analytical Chemistry for Drugs and Natural Products at UFR des sciences Pharmaceutiques at Université de Bordeaux since 2016. She is a reviewer of several scientific journals of safe editorial policy such as, Brazilian Journal of Chemical Engineering, Journal of Agricultural and Food Chemistry, Food Science and Technology Magazine, Food Science and Technology (LWT), Innovative Food Science and Emerging Technologies, Food Chemistry among others. Develops research in the area of Food Science and Technology, specifically in Food Engineering processes, with an emphasis on systems that use supercritical carbon dioxide and extraction with pressurized liquid, acting mainly on topics related to the study of phase equilibrium, of optimization of green processes for obtaining natural extracts (fruits and plants) in addition to developing research in the area of chromatographic analysis, sensory analysis and processing of ice creams. (Source: Lattes Curriculum)

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