Supervisors

Post-Graduate Program in Food Science and Technology (PPGCTA)

  • Supervisors


Prof. Dr. Voltaire Sant’Anna

voltaire-santanna@uergs.edu.br

http://lattes.cnpq.br/5043889659823518

Education/curriculum: Graduation in Food Engineering from the Federal University of Rio Grande do Sul (2008), master's degree in Agricultural and Environmental Microbiology (2010) and doctorate in Chemical Engineering from the Federal University of Rio Grande do Sul (2013).

Area of interest: Quality and utilization of food and plant residues for use in the food industry; applied sensory analysis to consumer behavior.


Prof. Dr. Rosiele Lappe Padilha

rosiele-lappe@uergs.edu.br

http://lattes.cnpq.br/5573723899636148

Education/curriculum: Graduated in Pharmacy & Biochemistry - Food Technology from the Federal University of Santa Maria (UFSM), Master in Food Science and Technology from the same University and PhD in Cellular and Molecular Biology from the Federal University of Rio Grande do Sul.

Area of interest: Development and quality analysis of products of animal origin.


Prof. Dr. Manuela Poletto Klein

manuelap@ufcspa.edu.br

http://lattes.cnpq.br/8265008431160165

Education/curriculum: Graduated in Food Engineering from the Federal University of Rio Grande do Sul (2008), master's degree in Food Science and Technology from the same university (2010) and doctorate in Food Engineering from the Federal University of Santa Catarina (2014).

Area of interest: Immobilization of enzymes of industrial interest; development of different supports for immobilizing enzymes and in the synthesis of prebiotics for application as a functional ingredient in food.


Prof. Dr. Marc François Richter

marc-richter@uergs.edu.br

http://lattes.cnpq.br/8913363024464502

Education/curriculum: Graduation in Chemistry at Albert-Ludwigs Universität Freiburg/Germany (1990) and PhD in Biochemistry (1995) at the same university. After his first Post-Doctorate at the Institute Pasteur in France (1995-1997), he arrived in Brazil, where he worked for two years (as a visiting researcher at CNPq) at the Biotechnology Center of the Federal University of Rio Grande do Sul (UFRGS) (1997-1999). From 2000 to 2003 he worked with the Integrated Cancer Center (ULBRA) and the South American Foundation for the Development of Anti-Cancer Drugs (SOAD Foundation). From 2006 to 2010 he was supervising Master students in the field of safety of medicinal plants and other natural products.

Area of interest: Bioactive compounds in food, development of functional products, toxicology of food compounds.


Prof. Dr. Karla Joseane Perez

kara-perez@uergs.edu.br

http://lattes.cnpq.br/6569533336260980

Education/curriculum: Doctor in Biological Sciences (Microbiology) from the Federal University of Minas Gerais (UFMG) (2014) and a Master's Degree in Agricultural and Environmental Microbiology from the Federal University of Rio Grande do Sul (UFRGS) (2008). Specialization in Technology and Quality Control of Alimentos (2007) from University of Passo Fundo (UPF) and is a Biologist graduated from UNOESC/SC since 2004.

Area of interest: Food quality analysis based on microbiology and cell biology; development and sensory analysis of fermented products (yogurt, kefir, kombucha, among others).


Prof. Dr. Lilian Raquel Hickert

lilian-hickert@uergs.edu.br

http://lattes.cnpq.br/3078582520952318

Education/curriculum: Graduated in Industrial Chemistry from the Federal University of Santa Maria (UFSM), Master in Agricultural and Environmental Microbiology from the Federal University of Rio Grande do Sul (UFRGS) and PhD in Chemical Engineering from the Federal University of Rio Grande do Sul (UFRGS), Post-doctorate in chemical engineering in Thermodynamics and Rheology of materials

Area of interest: Bioprocesses applied to food production, product development and process optimization based on biotechnology


Prof. Dr. Bruna Roos Costa

bruna-costa@uergs.edu.br

http://lattes.cnpq.br/0226502852787550

Education/curriculum Graduation in Food Engineering (2007), Masters (2010) and PhD (2015) in Food Engineering and Science from the Federal University of Rio Grande (FURG).

Area of interest: Analysis and process maximization of products of plant origin with an emphasis on drying food


Prof. Dr. Andrea Miranda Teixeira

andrea-teixeira@uergs.edu.br

http://lattes.cnpq.br/2026465208933864

Education/curriculum: Graduated in Bachelor of Food Chemistry from the Federal University of Pelotas (2001), Master of Science in Agroindustrial Science and Technology from the Federal University of Pelotas (2005) (UFPel) and doctorate in Food Science and Technology from the Federal University of Pelotas (UFPel) (2015).

Area of interest: Bioactive compounds; development of plant products; hygiene and quality control in the food industry.


Prof. Dr. Bruna Klein

bruna-klein@uergs.edu.br

http://lattes.cnpq.br/8390292578486454

Education/curriculum: Graduated in Food Engineering from the University of Passo Fundo (UPF) (2006), master's degree in Food Engineering from the Federal University of Santa Catarina (UFSC) (2009) and doctorate in Science and Agroindustrial Technology from the Federal University of Pelotas (UFPel) (2013).

Area of interest: Technology of fruits and vegetables and derivatives, grain technology (storage, and processing); beverage production and quality control.


Prof. Dr. Kelly de Moraes

kelly-moraes@uergs.edu.br

http://lattes.cnpq.br/7949919152790358

Education/curriculum: Graduated in Food Engineering from the Federal University of Rio Grande (FURG) (2004); afterwards, she obtained her Master (2007) and Ph.D. (2011) in Food Engineering and Science from the Federal University of Rio Grande (FURG). Student MBA course in Strategic Agribusiness Management.

Area of interest: Design of experiments applied to industry and laboratory; statistical process control; food moisture sorption isotherms.


Prof. Dr. Juliana de Mello Silva

Juliana-silva@uergs.edu.br

http://lattes.cnpq.br/3515661192411098

Education/curriculum: Graduation in Food Engineering from the State university of Rio Grande do Sul (UERGS) in collaboration with UPF (2006). Specialist in Strategic Quality Management from the University of Caxias do Sul (UCS) (2008). Specialist in Food Quality and Control by UnC (2010). Master in Food Engineering from Universidade Regional Integrada do Alto Uruguai e das Missões (URI-Erechim) (2011). PhD in Engineering and Food Science by FURG (2016).

Area of interest: Hygiene and quality control of food; development of functional foods.


Prof. Dr. Fernanda Leal Leães

fernanda-leaes@uergs.edu.br

http://lattes.cnpq.br/6904631373299334

Education/curriculum: PhD in Cellular and Molecular Biology from the Federal University of Rio Grande do Sul (UFRGS) (2012), master's degree in Food Science and Technology from the Federal University of Santa Maria (2005), degree in Chemistry Full Degree from the Federal University of Santa Maria (UFSM) (2004) and a degree in Industrial Chemistry from the Federal University of Santa Maria (UFSM) (2002).

Area of interest: Bioactive compounds in food; development of functional products; quality analysis of products of animal origin.