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.  

USP enginners create biodegradable plastic made from cassava, transparent and resistant Read in USP News Read in G1 News    

Master’s Dissertation Defense: Moldeing the lethality of the continuous thermal process of a pilot microwave-assisted pasteurization unit. Candidate: Tamires Kawahara Oishi Advisor: Jorge Andrey Wilhelms Gut Date: 18/10/2019 at 9h

Some foods should never be microwaved: myth or truth? Read on Catraca Livre – Equilibre-se