The book Mathematical Programming for Process Optimization, authored by Prof. Jorge A. W. Gut from Polytechnic School of USP was released by Edusp in June 2021! https://sites.usp.br/otimizacao/ Mathematical programming is a powerful tool for decision making and process optimization. It is based on the mathematical representation of a system through the use of continuous and […]

Doctoral Defense Mariana Schincariol Paes. Dehydration of cambuci (Campomanesia phaea O. Berg.): effect of osmotic pre-treatment on convective drying. Advisor: Carmen Cecilia Tadini. Polytechnic School of USP. https://doi.org/10.11606/T.3.2021.tde-10022022-103737

Alternative technologies reduce food processing time and use less energy. A FoRC researcher tested ohmic and microwave heating in liquid foods, demonstrating their efficiency compared to the conventional method. Food without Myths – Frontier of Knowledge https://alimentossemmitos.com.br/tecnologias-alternativas-reduzem-o-tempo-de-processamento-de-alimentos-e-gastam-menos-energia

Mathematical model imporves preservation of shrimp using microwaves – Model developed by food engineer Érica Siguemoto will also provide longer shelf life to the product. USP Journal – New Scientists Podcast https://jornal.usp.br/podcast/modelo-matematico-aplicado-em-micro-ondas-resulta-em-camarao-mais-saudavel/

Microwaves can increase the shelf life of processed shrimp – Mathematical model that simulates the temperature distribution in shrimp during microwave radiation aims to eliminate pathogenic microorganims that can contaminate it when packed. USP Journal – https://jornal.usp.br/ciencias/micro-ondas-pode-aumentar-vida-de-prateleira-do-camarao-processado/

Webinar ILSI Brasil “Food Microbiology” with the participation of Prof. Jorge Gut in Bloco 2 – Control of Microorganisms in Food. ILSI website – https://ilsibrasil.org/event/microbiologia-de-alimentos/ YouTube – https://www.youtube.com/watch?v=JXNwy2MzVQE  

Research uses microwave pasteurization to increase the shelf live of shrimp. Research conducted by the Food Research Center (FoRC) of the University of São Paulo (USP), in partnership with the École Nationale Vétérinaire, Agroalimentaire et de L’Alimentation Nantes-Atlantique – Oniris (France),seeks to increase shelf life of shrimp – typically 10 to 12 days – using […]

Doctoral Defense Eduardo dos Santos Funcia Study and modeling of enzymatic inactivation in the processing of green coconut water and orange juice by ohmic and dielectric heating. 20/mar/2020 USP Theses- https://www.teses.usp.br/teses/disponiveis/3/3137/tde-21092020-110212/pt-br.php

Master’s Dissertation Defense: Development of a time and temperature integrator with alkaline phosphatase to investigate the thermal impact of pasteurization processes of liquid foods. Candidate: Lucas de Assis Quemelli Advisor: Jorge Andrey Wilhelms Gut Date: 17/03/2020 at 2 pm

Master’s Defense Kaiky Cesar Amaro 28/01/2020 Effect of heat treatment assisted by focused microwaves on enzymatic inactivation, vitamin C retention and color of Pera orange juice.