Faculty
Acácio Antônio Ferreira Zielinski
Works mainly on 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
My interests include the use of membrane processes in the treatment of water, effluents and liquid foods, as well as membrane development. I am an entrepreneurship enthusiast and my hobbies are music and craft beer brewing.
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Alcilene Rodrigues Monteiro Fritz
Has experience in the area of Food Engineering and Eng. chemistry, with an emphasis on nano and bio material research that increase the functionality of foods associated with their conservation. Prototype development projects such as gas permeability meters (O2/CO2) of polymers and biopolymers, 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. Incorporation of nanoencapsulated biocompounds in edible coatings for application in food and pharmaceuticals from agroindustry residues.
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André Wüst Zibetti
Has experience in the areas of Probability, Statistics, Stochastic Processes, Mathematical Modeling, Experimental Planning, Optimization, Statistical Methods, Data Analysis and Numerical Analysis. He worked with mathematical modeling of Extraction, Separation and Biotechnological Processes, focusing on topics such as simulation, optimization and economic evaluation of production processes in the chemical and food industry. He has experience with mathematical modeling of industrial processes and data analysis. He works in projects with multivariate data analysis, deterministic and probabilistic mathematical modeling, simulation of complex models, optimization and Bayesian inference.
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Bruno Augusto Mattar Carciofi
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 in the modeling and simulation of processes.
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Débora de Oliveira
He has experience in the area 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; Biotechnological use of industrial waste, focusing on research, development and innovation within these areas. He has about 350 articles published in scientific journals in the area and supervised around 130 master’s dissertations and doctoral theses, in addition to having supervised several postdoctoral internships. Currently, her H Factor is 42.
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Elane Schwinden Prudêncio
Has experience in the areas of Food Science and Technology and Food Engineering, working mainly on the following subjects: ultrafiltration, nanofiltration, microfiltration, retentate buffalo milk, whey, cryoconcentration, milk and derivatives, 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
Works mainly in the area of Food Science with an emphasis on the production of food packaging, biopolymers, nanotechnology and bioactive compounds.
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Gláucia Maria Falcão de Aragão
Has experience in the field of biotechnological processes, working mainly in the production of polyhydroxyalkanoates by Cupriavidus necator and predictive microbiology applied to food.
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Jaciane Lutz Ienczak
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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João Borges Laurindo
I have experience in Transport Phenomena in Food Process Engineering, emphasizing heating and cooling processes and food drying. I have 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 Carlos Cunha Petrus
Currently researching in the area of separation processes, with emphasis on Separation Processes with Membranes, highlighting micro, ultra and nanofiltration applied to the clarification of products and also associated with supercritical extraction, in addition to the concentration of bioactive compounds.
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José Miguel Müller
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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José Vladimir de Oliveira
Has been working in the following main areas of research: thermodynamics of phase equilibrium at low and high pressures, encapsulation and release of bioactive compounds in nanostructures, enzymatic production of biopolymers, activity/stability of enzymes in pressurized media, enzymatic reactions in pressurized fluids and in ultrasound, inactivation of microorganisms and cell rupture using pressurized fluids, alternative techniques for producing biodiesel (enzymatic, supercritical method, ultrasound), alternative processes of membrane separation, experimental determination of thermodynamic properties and transport coefficients, development of processes in the presence of magnetic field.
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Marcelo Lanza
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; low pressure extraction; extraction using pressurized liquids (PLE); sub and supercritical extraction; phase equilibrium at low and high pressure.
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Marco Di Luccio
Has experience in Food Engineering and Process Engineering, working mainly on the following subjects: membrane separation processes, bioprocess technology, bioseparations.
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Patrícia Poletto
Researcher in the area of Bioprocesses working on projects aimed at the valorization of agro-industrial residues through fermentation and enzymatic processes, aiming at obtaining bioactive and functional products applied to the food and pharmaceutical industry.
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Sandra Regina Salvador Ferreira
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