Faculty
Acácio Antônio Ferreira Zielinski
His research interests include the following topics: extraction, application and evaluation of bioactive compounds from vegetables, optimization and mathematical modeling of processes, multivariate data analysis, industrial projects, analysis/development of food products.
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Alan Ambrosi
His research interests include the use of membrane processes in the treatment of water, effluents and liquid foods, as well as membrane development. He is an entrepreneurship enthusiast and his hobbies are music and craft beer brewing.
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Alcilene Rodrigues Monteiro Fritz
She has experience in the fields of Food Engineering and Chemical Engineering, with an emphasis on nano and bio material research that increase the functionality of foods associated with their conservation. Her work includes prototype development projects, such as gas (O2/CO2) permeability meters in polymers and biopolymers and chambers to control atmospheres under different temperatures and UV-C and UV-A irradiation; development of active nanocomposites (biological/chemical) for application in packaging and coatings; and incorporation of nanoencapsulated biocompounds in edible coatings for application in food and pharmaceuticals from agroindustry residues.
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Bruno Augusto Mattar Carciofi
He works in the development of industry processes, with emphasis on physical properties of food and biomaterials; food preservation by refrigeration and thermal and non-thermal processes; predictive microbiology; antimicrobial active packaging; and modeling and simulation of processes.
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Débora de Oliveira
She has experience in the field of biotechnological processes, working mainly on the following topics: production, purification and immobilization of enzymes; development of enzymatic processes; production of biocompounds of industrial interest; production of biofuels, with emphasis on biodiesel and biohydrogen; and biotechnological use of industrial waste, focusing on research, development and innovation within these areas. She has published about 350 articles in scientific journals in the field and supervised around 130 master’s theses and doctoral dissertations, in addition to having supervised several postdoctoral researchers. Currently, her H Factor is 42.
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Elane Schwinden Prudêncio
She has experience in the fields of Food Science and Technology and Food Engineering, working mainly on the following topics: ultrafiltration, nanofiltration, microfiltration, buffalo milk retentate, whey, cryoconcentration, milk and dairy products, goat milk, microencapsulation by spray drying, cheese, dairy beverage, water-soluble soy extract, fermented milk, probiotics, prebiotics, symbiotics, unit operations, yerba mate, stevia, concentration of bioactive compounds, innovation and development of dairy products, food processing, in vitro gastrointestinal simulation.
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Germán Ayala Valência
He works mainly in the field of Food Science with an emphasis on food packaging, development of natural additives, biopolymers, nanotechnology and bioactive compounds.
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Jaciane Lutz Ienczak
She has experience in Quality Control and Industrial Microbiology, Biochemical Engineering, with emphasis on bioprocesses, working mainly on the following topics: biopolymers, poly(3-hydroxyburate), first- and second-generation ethanol, use of waste as a substrate for bioprocesses, development of bioprocesses, and green chemistry.
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Jéssica de Matos Fonseca
Her research interests include engineering, food science and technology, and multidisciplinary fields (materials science and chemical engineering), with an emphasis on the development and characterization of sustainable nanomaterials with active and intelligent properties for use in food packaging and coatings, including photocatalytic materials for fruit preservation. She is also interested in the extraction and recovery of active compounds and biomolecules from underutilized raw materials and agro-industrial waste
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João Borges Laurindo
He has experience in Transport Phenomena in Food Process Engineering, emphasizing heating and cooling processes and food drying. He has made innovations in drying sticking liquid foods and the texture of dried fruits and vegetables, proposing new drying strategies and equipment.
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José Miguel Müller
He has experience in Food Science and Technology, with emphasis on Downstream Processes, working mainly on the following topics: production of metabolites from microorganisms, downstream processing and biocatalysis.
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Marcelo Lanza
He has experience in Food Engineering, with emphasis on Physical Separation Processes, Thermodynamics and Supercritical Technology, working mainly on the following topics: micronization, encapsulation and co-crystallization of bioactive compounds using high pressure techniques; low pressure extraction; pressurized liquid extraction (PLE); sub- and supercritical extraction; low- and high-pressure phase equilibrium.
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Marco Di Luccio
He has experience in Food Engineering and Process Engineering, working mainly on the following topics: membrane separation processes, bioprocess technology, bioseparations.
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Patrícia Poletto
She is a researcher in bioprocesses, focusing on the valorization of agro-industrial residues through fermentation and enzymatic processes to obtain bioactive and functional products for applications in the food and pharmaceutical industry.
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Sandra Regina Salvador Ferreira
She has experience in Food Science and Technology, with emphasis on Food Engineering, working mainly on the following topics: supercritical extraction, essential oils and biological activities. She has published several articles in specialized journals and participates in numerous research and cooperation projects, nationally and internationally.
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Horário Atendimento Secretaria