Fernanda De Carvalho Oliveira Email & Phone Number

Hørsholm, Capital Region, Denmark

 Develop quantitative and qualitative analytical methods for detection of metabolites using LC-MS Support internal customers on choice and quality of chemical methods

Cadorago, Italy

Development, validation and implementation of LC-MS/MS methods to establish a new laboratory for the analysis of food allergens and other research purposes. Duties include:• Independently develop and validate sensitive LC-MS/MS based methods using QTrap MS for the simultaneous detection and quantification of allergenic proteins or sugars in a large range of starter cultures.• Set up instrument analysis, process and interpret LC-MS/MS data. • Comparison of food allergen LC-MS methods with immunoassay-based methods (ELISA).• Document and prepare methods in compliance with GLP, ISO-17025, Quality System Management and customers’ requirements.• Identification and quantification of compounds (small molecules, target peptides) for other departments for research purposes.• Train staff on methodology developed to perform routine analysis using the LC-MS.

Villany, Hungary

• Assisted in wine production, from grape harvesting to wine bottling. • Collaborated with Cellarius kft. Laboratory (Pécs, Hungary) on microvinification experiments to evaluate flavor development in wine. Designed and optimized the use of different S. cerevisiae strains and nutrients for the fermentation of must to produce desirable aroma in wines. Determined flavor profile by HPLC, GC/MS and sensorial analysis. Conducted must and wine composition analyses, including the use of enzymatic assays, titration, Kjeldahl method and atomic absorption.

Lorena Area, Brazil

Converted renewable agroindustrial residues into added-value chemicals, such as vanillin and acetic acid.• Applied acid and alkali pretreatments on coffee husk, sugarcane bagasse and straw to separate the lignin. Characterized all the biomass fractions for carbohydrates, lignin, extractives and inorganics.• Designed and compared oxidative processes using laccase and hydrogen peroxide in alkaline and acidic media in order to obtain aromatic aldehydes from lignin. Interpreted HPLC, FTIR and UV spectroscopy data.• Verified the application of the residual lignin as matrix for controlled release of herbicides and as compatibilizing agent for natural fiber reinforced thermoplastic composites by UV, DSC and TGA analyses.

Chemistry And Biotechnology Department - Lorena, Sp - Brazil

Tutored courses: Industrial Microbiology (Jul-Nov 2011); Experimental Biochemistry II (Feb-Jun 2012); Microbiology (Feb-Jun 2013); Introduction to Sustainable Development (Jul-Nov 2013). • Participated in planning course content, graded exams, assisted in preparation and execution of laboratory sections and prepared and presented class lecture for undergrad biotechnology, chemical and environmental engineering students.

Richland/Kennewick/Pasco, Washington Area

Evaluated oxidative degradation products from lignin. • Verified the effect of different factors on the wet-oxidation for the production of aromatic aldehydes and organic acids from lignin. Interpreted GC-MS, HPLC and NMR data.Oriented by Prof. Dr. Birgitte K. Ahring

Agricultural Department - Taubaté, Sp - Brazil

Courses: Food Technology and Biotechnology Processes• Taught undergrad students in the Food Engineering and Nutrition Program; theoretical and experimental classes.

Lorena Area, Brazil

Developed a viable biotechnological process for the synthesis of natural cheese flavor using crude enzyme extract.• Investigated lipase and protease production by Penicillium roqueforti in submerged fermentation using different media. Determined lipolytic and proteolytic activities and protein molecular weights profile (SDS-PAGE electrophoresis) of the crude extract.• Designed a full factor experiment to apply the enzyme extract and optimize an industrial bench scale process of cheese flavor synthesis. • Applied Multiple Comparison Test (sensory analysis) to generate values of aroma and taste intensities. Evaluated results using statistical methods (ANOVA, t-test, response surface) and achieved an enhancement of aroma compared to when using commercial enzymes.

Pindamonhangaba Area, Brazil

Company Segments: Flavors and Fragrances• Designed experiments and evaluated data, performed sensory analysis, reduced production costs by improving processes, mainly for operations involving enzymes for the intensification of natural flavors.

Pindamonhangaba Area, Brazil

• Maintained inventory levels, executed and managed importation process of chemicals, audited suppliers, ensured price and stock levels by managing logistics and negotiating with suppliers, acted as liaison between departments (operational, sales and financial), responded to government inquiries on controlled substances. Participated on the Hazard Analysis and Critical Points (HACCP) team and helped on the implementation of Quality and Safety Management System ISO 9001:2000 and ISO 22000:2005

Agricultural Department - Taubaté Area, Brazil

• Isolated and cultivated fungi and bacteria, investigated methods to control fruits diseases, performed physicochemical analyses.

Doctor Of Philosophy (Ph.D.), Biotechnology - Biomass Conversion

Project: “Oxidation of lignin from agroindustrial lignocellulosic residues to obtain aromatic chemicals compounds of added value” Faculty.

Master Of Science (M.Sc.), Biotechnology - Applied Microbiology

Project: “Production of lipase by Penicillium roqueforti and its application for enhancement of natural cheese flavour” Faculty advisor.

Bachelor Of Science (B.Sc.), Food Engineering

Project: “Use of non conventional methods to manage anthracnose disease caused by Colletotrichum gloeosporioides on papaya fruit (Carica.