Bachelor's at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1993), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1998) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2003). Currently is associate professor at College of Animal Science and Food Engineering - USP (Pirassununga-SP-Brazil). Has experience in the area of Meat and Meat Products Technology, working mainly on the following subjects: meat and poultry processing, healthier meat products, quality and stability of poultry, meat and meat products, mechanically separated poultry meat, sensory analysis of food. (Source: Lattes Curriculum)
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Currently, new foods must be introduced to the market to tackle the concerns of a lack of protein sources, and insects hold promise for feeding the expanding global population without compromising sustainability. Making the population adapt and accept the idea of eating insects will be the implications and future challenges for the industry. The development of hybrid meat products with in…
The aim of current Project of Support Research- Visitor Researcher, summited to FAPESP, is to make possible the visit of researcher Dra. Begoña Panea Doblado, from Centro de Investigación y Tecnología Agroalimentaria (Aragón, Spain), to elapse a period of four month and a half (January- end of May 2019) at the Faculty of Animal Science and Food Engineering of the University of São Paulo (…
The objective of this study is to evaluate different strategies to make meat products with reduced sodium content even healthier and safer. The first serie of experiments will be carried out in order to find the formulations with lower sodium content but still accepted by consumers, evaluating three different methods of sodium reduction in three different meat products, as follows: 1) Sau…
(Only some records are available in English at this moment)
Fresh sausages are popular meat products among consumers in Brazil. However, the raw materials, as well as the manufacturing processes, are factors that contribute to produce substances that favor lipids and pigments oxidation and microbiological contamination, causing low stability during shelf life. To prevent oxidation and deterioration, it is possible to apply natural extracts from pl…
The Brazilian production of broilers developed in a complex economic sector aimed at maximum production of meat with the lowest cost and the creation of turkeys is evolving gradually and has become highly specialized. The growth performance has contributed to injuries in the carcasses of birds, such as Deep Pectoral Myopathy, which is considered a serious problem in poultry slaughtering l…
The consumer market for sheep meat in Brazil is growing together with the new profile of consumers who search for food of higher quality and healthier. This raises the need for improvement of techniques aimed at preserving microbiological this food, without prejudice to their physicochemical and organoleptic characteristics. One solution is to use modified atmosphere packaging, which crea…
(Only some records are available in English at this moment)
The objective of this BEPE project is to optimize the process of extraction of prickly pear (Opuntia ficus-indica) bioactive compounds by using a green technology (supercritical CO2) and to evaluate the application of the extract in healthier chicken hamburgers (animal fat will be replaced by a compound rich in unsaturated fatty acids). First, experiments will be carried out to optimize t…
The increase in the consumption of chicken meat in the world intensified production, which allowed the emergence of myopathies associated with broiler meat. Thus, studies with myopathy associates and quality meat of broilers become very important. This study will detect the wooden breast and associate with the main myopathies existing in the meat, such as, the presence of deep pectoral my…
Static retort is the current technology used in most sterilization processes, but due to the high temperature held for long duration during such processing, the quality of the food is decreased greatly. The use of agitation in retort processing could reduce processing times considerably, with the added benefit of improving the quality of the food, and offering important economical savings…
| 1 / 1 | Ongoing research grants |
| 11 / 10 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 10 / 4 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 26 / 19 | All research grants and scholarships |
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CV Lattes
ORCID