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Ph.D. in Food Science and Technology and Nutrition from the Centre of Biological Engineering (CEB) at the University of Minho, Braga, Portugal. I received an MSc. degree in Food Science and Technology, in 2016, by the Federal University of Para, Belem, Brazil, and a BS degree in Food Technology, in 2014, by the University of Oriente, Maturin, Venezuela.
My current research interests include the development of new and healthy food products and the application of emerging technologies for food conservation, namely, the application of moderate electric fields and high-pressure processing for microbiological control and the evaluation of physical, chemical, functional, morphological, thermal, mechanical, rheological and structural properties, and sensory quality of food.
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CENTRO-04-3559-FSE-000143
UID/BIO/04469/2019
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