Prof. Ismael Mancilha

Concluded his graduation in agronomic engineering from the Federal University of Viçosa, Viçosa-MG, where pursued the Master’s Degree in Food Science and Technology. Concluded the PhD’s degree in Food Science from the Michigan State University – MSU/USA in 1983, and in 2002 pursued a post-doctoral training at the Department of Chemical Engineering of the Colorado State University – CSU/USA. Currently, is a professor at the Engineering College of Lorena EEL-USP, affiliated to the Department of Biotechnology, and retired titular professor of the Federal University of Viçosa, Department of Food Technology. This curriculum contains the list of publications of articles in specialized periodics and annals of events. Advised students of scientific initiation and graduation at the Course of Food Science and Technology of the UFV until 2012, and currently acts in the Graduate Program in Industrial Biotechnology of EEL-USP, in the areas of industrial and fermentation microbiology and of food science and technology, with focus on studies of microorganisms that have probiotic properties, as well as studies on fermentation technology. Received 9 awards and/or honors, between 1989 and 2013, coordinated several research projects supported by CNPq and FAPESP, and acts as Ad Hoc consultant for these sponsoring agencies. It is worth mentioning the interaction with foreign researchers, and, in its curriculum Lattes, the most frequent terms in the contextualization of the scientific and technological production are: xylitol, Candida guilliermondii, hemicellulosic hydrolysate, sugarcane bagasse, xylose fermentation, ethanol, and from 2003 onwards, probiotics, Lactobacillus, mead, honey brandy. In this context, it is worth noting that, in 2003, introduced in the Department of Biotechnology of EEL-USP a line of research that aims to isolate, characterize and evaluate the use of different species of probiotic microorganisms, especially for animal health, with prominence of two patent applications filled within INPI. In parallel, develops research projects for the production of alcoholic beverages from honey and acts as coordinator of a project whose objective is to evaluate the performance of units of production of alembic’s cachaça in the regions of Vale do Paraíba and Sul de Minas, aiming to transfer technological innovations to this important sector of this region.