Graduated in Chemical Engineering from the Federal University of São Carlos (1996), Master's in Chemical Engineering from the Federal University of São Carlos (1999), Ph.D. in Food Engineering from the State University of Campinas (2004) and post-doctorate at the same institution ( 2004-2005). She has been a professor of the undergraduate course in Food Engineering at the Faculty of Animal Science and Food Engineering (FZEA) of the University of São Paulo (USP) since 10/2005. She has been a professor and advisor for master's and doctoral degrees in the Post-Graduate Course in Food Engineering at USP since its creation in 2009. She is currently an Associate Professor (MS-5.2). She was coordinator of the Postgraduate Program in Food Engineering (PPGEA FZEA/USP) from 2017 to 2021, alternate coordinator of the same PPG from 2013 to 2017 and local coordinator of the Teaching Improvement Program (PAE) from 2012 to 2016. She is currently vice-president of the Postgraduate Committee at FZEA/USP and Associate Editor at Foods (Food Engineering and Technology Section). Has experience in Food Engineering, focusing on Separation Processes, acting on the following subjects: liquid-liquid extraction, solid-liquid extraction, vegetable and animal oils and fats technology, liquid-liquid balance, deacidification of vegetable oils , deterpenation/fractionation of essential oils, solubility of nutraceutical compounds, thermodynamic modeling and process simulation and use of agro-industrial residues. Contact via e-mail: chrisrodrigues@usp.br (Source: Lattes Curriculum)
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Coproducts from different agroindustrial segments, such as spent coffee, cocoa husks and palm pressed fiber, are generated in large quantities and are usually burned in the industries themselves for power generation. This industrial practice can be changed if strategies of adding value are adopted for the valorization of these materials, which may present very interesting characteristics,…
Environmental concerns and the risk of energy shortages are driving the transition to an economy based on renewable resources. Such a development, founded on the concept of biorefinery, aims to develop products and processes based on renewable raw materials and bioenergy. In Brazil, the most obvious example of this evolution is the sugarcane mills. Other sectors of the agribusiness have p…
(Only some records are available in English at this moment)
Cocoa (Theobroma cacao L.) is the original fruit of cocoa tree, used in the food industry to manufacture chocolate from the processing of its almonds. For the viability of the use of the almonds their shells are removed and destined as waste, being considered a by-product of the cocoa industry. Cocoa production is of great importance for Brazil, which is among the largest producers in the…
The solvent commonly used in the industrial extraction of vegetable oils is a mixture of n-hexane isomers, which presents chemical stability and high extraction capacity of triacylglycerols. On the other hand, it has disadvantages such as high toxicity, flammability, and high polluting capacity when not properly recovered since it is of fossil origin. Due to the health and environmental r…
The solvent industrially employed for extraction of vegetable oils, a mixture of isomers of the hexane, presents high stability and capacity of extraction, however this solvent presents as main disadvantages the high toxicity, flammability and great polluting capacity when not recovered in the proper way . Due to the potential health and environmental hazards associated with the use of he…
(Only some records are available in English at this moment)
Cocoa bean shells (CS) are a co-product of the cocoa industry, being treated most often as waste. Some works have been developed to find this material's valorization based on its significant amounts of lipids, fibers, proteins, and bioactive compounds. The process extraction with solvents is an emerging option for this valorization. It provides the obtaining fat, with a fatty acid composi…
The importance of soybean in the oilseed market is mainly due to the high nutritional and commercial value of its protein fraction, but also to its high content of polyunsaturated fatty acids and beneficial bioactive components. In this context, the extraction of soybean oil is one of the main steps involved in the process of valorization of this raw material. The solvent industrially use…
Essential oils are the main raw materials of fragrances and flavor industries. The citrus fragrances are the most used fragrances for the formulation of unisex perfumes for the producer and supplier market of perfumes, cosmetics and toiletries. Moreover, most of the main fragrances companies have citrus products in their portfolio. In 2014, in the export trade of perfumery and colonies, B…
| 12 / 8 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 33 / 26 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 49 / 38 | All research grants and scholarships |
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