{"id":126,"date":"2017-05-19T18:30:49","date_gmt":"2017-05-19T20:30:49","guid":{"rendered":"http:\/\/sites.usp.br\/lea\/?page_id=126"},"modified":"2025-04-14T15:02:18","modified_gmt":"2025-04-14T18:02:18","slug":"equipe","status":"publish","type":"page","link":"https:\/\/sites.usp.br\/lea\/en\/equipe\/","title":{"rendered":"People"},"content":{"rendered":"

Professors \u00a0<\/strong><\/p>\n

\"\"Carmen Cec\u00edlia Tadini<\/strong>
\nFull Professor
\nAcademic background: Eng. of Food (1977) by UNICAMP, Master (1988), PhD (1994) e Habilitation (2000) by EPUSP, Post-Doc (1998) by Purdue University.
\nResearch Interests: New processes of industrialization of fruits and bakery.
\ne-Mail: catadini@usp.br
\nCurr\u00edculo Lattes<\/a> \/ <\/a>WebOfScience<\/a> \/ <\/a>SCOPUS<\/a><\/p>\n

\"\"Jorge Andrey Wilhelms Gut<\/strong>
\nAssociate Professor
\nAcademic Background: Eng. Chemist (1998), PhD (2003) e Full Professor (2012) by EPUSP.
\nResearch Interests: Modeling, simulation and optimization of pasteurization and sterilization processes of liquid foods.
\ne-Mail: jorgewgut@usp.br
\nCurr\u00edculo Lattes<\/a>\u00a0\/\u00a0<\/a>WebOfScience<\/a> \/ <\/a>SCOPUS<\/a><\/p>\n

\n

Pos-Doctorate Researchers\u00a0<\/strong><\/p>\n

Fernanda Tha\u00eds Vieira Rubio
\n<\/strong>Project: Development and 3D printing of fortified gummies as a food supplement to meet specific health conditions (2023). CNPq and FAPESP.<\/p>\n

Tatiana Guinoza Matuda Masaoka<\/strong>
\nProject: Obtaining and applying flour obtained from by-products of the food industry (2018)<\/p>\n

Ta\u00edse Toniazzo<\/strong>
\nProject: Strategies to improve the quality of life of the elderly population (2023). Scholarship: CAPES\/COFECUB.<\/p>\n

 <\/p>\n

\n

PhD Researchers\u00a0<\/strong><\/p>\n

\n

Gerald Alberto Marenco Orozco<\/strong>
\nProject: Integrated production by the excursion of biodegradable material from cassava (Manihot esculenta<\/em>) (2021). Scholarship: CNPq\/FAPESP.<\/p>\n

Giulliana Petean Torrano<\/strong>
\nProject: Obtaining pectin-rich fractions from rejected fruit from distribution centers (2022). Scholarship: FAPESP.<\/p>\n

Guilherme Russo<\/strong>
\nProject: Study and modeling of heat transfer in a pasteurization process in a tubular system (2017). Scholarship: CAPES.<\/p>\n

Igor Auad Cano<\/strong>
\nProjeto: Thermal processing of tomato products by using focused microwave technology (2023). Scolarship: CAPES<\/p>\n

Kaiky Cesar Amaro<\/strong>
\nProjeto: Microwave-assisted pasteurization of orange juice (2019). Scolarship: FAPESP<\/p>\n

Marcella Cassares Pires<\/strong>
\nProject: Microwave-assisted processing of coconut water (2019). Scholarship: CNPq.<\/p>\n<\/div>\n

Tiago Augusto Bulh\u00f5es Bezerra Cavalcante
\n<\/strong>Project : Study of batch and continuous processing of mando pulp and nectar (Mangifera indica<\/em>\u00a0Linn) by focused microwaves (2017). Scholarship: CNPq.<\/p>\n

 <\/p>\n

\n

Master Researchers<\/strong><\/p>\n

Gabriel Aparecido Atanazio da Silva<\/strong>
\nProjeto: Development of milk-based gels enriched with vitamin E through 3D printing (2024). Scholarship: CAPES.<\/p>\n

Giovanna Milena Borges Hip\u00f3lito<\/strong>
\nProjeto: Multiphysics modeling to study a microwave applicator for the continuous thermal processing of liquid foods (2024). Scholarship: CAPES;FAPESP.<\/p>\n

Hany Marchena P\u00e9rez<\/strong>
\nProject: Use of non-commercial value fruits for the development of functional ingredients (2023). Scholarship: CAPES.<\/p>\n

Milagre Saba Nbunde<\/strong>
\nProjeto: Utilization of papaya fruit peel (Carica Papaia) with no commercial value for the development of functional ingredients (2023). Scholarship: CAPES.<\/p>\n

 <\/p>\n

\n

Staff<\/strong><\/p>\n

Jos\u00e9 Ivan Nunes Leite<\/strong>
\nLaboratory Technician<\/p>\n

Vanessa Duarte<\/strong>
\nResearch Assistant<\/p>\n

\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Professors \u00a0 Carmen Cec\u00edlia Tadini Full Professor Academic background: Eng. of Food (1977) by UNICAMP, Master (1988), PhD (1994) e Habilitation (2000) by EPUSP, Post-Doc (1998) by Purdue University. Research Interests: New processes of industrialization of fruits and bakery. e-Mail: catadini@usp.br Curr\u00edculo Lattes \/ WebOfScience \/ SCOPUS Jorge Andrey Wilhelms Gut Associate Professor Academic Background: […]<\/p>\n","protected":false},"author":456,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-126","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/pages\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/users\/456"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":4,"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/pages\/126\/revisions"}],"predecessor-version":[{"id":678,"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/pages\/126\/revisions\/678"}],"wp:attachment":[{"href":"https:\/\/sites.usp.br\/lea\/en\/wp-json\/wp\/v2\/media?parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}