I am a professor in Food Engineering and Chemical Engineering, working in the disciplines of Food Industry Processes, Bioprocess Engineering, Food Microbiology and Product Development. In these subjects, I have already advised many enthusiastic students in their bachelor's degree projects and theses, for development of innovative solutions and improvement of processes. I develop RD&I projects in partnership with companies in the food sector and in collaboration with research groups with government funding, working mainly on the following topics: emerging technologies in food processing (ozonation, sonication, PEF), biotechnology and bioprocess for valuation of food industry waste (ethanol, oligosaccharides, organic acids); predictive microbiology and study of shelf life, production and modification of natural polymers (polyglutamic acid and chitosan); development of products and microencapsulated systems for probiotics and bioactive compounds. Main current projects: Development of bioprocesses and biotechnology focused on the Food Industry (@Rite BioFood: a research network involving more than 10 universities in Southern Brazil). Funding: FAPERGSApplication of ozone in growing environmentsof mushrooms and vegetable sprouts (Project coordination). Funding: FAPERGSDevelopment of a temperature monitoring system and food shelf-life prediction. Funding: FAPERGS and CNPq.

- Co-advisor in Graduate Program in Food Science and Technology and colaborator scientist in the Biotechnology, Bioprocesses and Biocatalysis Group; - Co-advisor in Graduate Program in Phytotechnics.

Research topic: Enzymatic modification of polysaccharides for food, chemical and health applications. Soluble Chitosan, Hydrogels, Biopolymers.On this project, we develop a process for chemo-enzymatic modification of chitosan in order to obtain derivatives similar to hyaluronic acid, with greater solubility and potentially more actives. These derivatives were characterized by NMR, FT-IR, MALDI-TOF MS, SEM, rheology, thermal analysis and solubility.