Prof. Juliane Doering Gasparin Carvalho
Associate Professor in the Department of Food Engineering at the Center of Agrarian Sciences of the Federal University of Ceará. She holds a B.Sc. in Pharmacy and Biochemistry – Food Technology qualification from the Federal University of Santa Catarina, and Master’s and PhD degrees in Food Technology from the State University of Campinas – UNICAMP. She is a professor in the Graduate Program in Food Science and Technology, working in the research line of Science and Technology of Animal-Origin Products, mainly on dairy products: microbiological and physicochemical quality, use of lactic acid bacteria, and product development.
Role in the Program
Research Line – Science and Technology of Animal-Origin Products
Contact
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+55 85 3366-9125 |
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juliane.gasparin@ufc.br |
Links to Scientific Production
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http://lattes.cnpq.br/1668290026823676 |
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ki7QCn4AAAAJ |
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14064653500 |
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0000-0002-0199-7864 |
