Graduated in Food Engineering-Fish, from the Universidad Nacional Agraria La Molina (1977), Peru, Master in Food Technology from the Luiz de Queiroz Higher School of Agriculture at the University of São Paulo (1986) and PhD in Food Engineering from the University State of Campinas (1993). .
He was a visiting professor at the Universidad de Murcia, Spain (1998), and is currently a Full Professor, Director of the School of Chemistry and Food at the Federal University of Rio Grande and a CNPq Productivity fellow. He works as a consultant for different national and international bodies. He has experience in the area of Food Engineering and Technology, with an emphasis on new product development, acting mainly on the following themes: fish, processing, biopolymers, bioprocessing, technology and nanotechnology of products of animal origin.
|Laboratory:Food Technology Laboratory
Adriana de Souza Abreu (2017) Recovery of proteins present in by-products of white shrimp Litopenaeus vannamei using pH variation process
Antenor Turchetto Neto (2017) Reduction of the microbial load of the Pacific white shrimp Litopenaeus vannamei (Boone, 1931) grown in a biofloc system, using different sanitizing treatments
Juan Zamora Sillero (2017) Obtaining, evaluation and microencapsulation of bioactive protein hydrolysates from by-products of common carp (Cyprinus carpio
- Adriana de Souza Abreu (2017) Recovery of proteins present in by-products of white shrimp Litopenaeus vannamei using pH variation process