CV Lattes
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Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Scientific Researcher level VI at the Food Technology Institute (Ital) in Campinas. Graduated in Biology and PhD in Applied Science from the University of New South Wales, Australia. She is a member of the International Commission on Food Mycology (ICFM); member of the International Commission on Microbiological Specifications for Foods (ICMSF) and member of the Contaminants technical group of the Codex Committee on Food Contaminants (CCCF) coordinated by ANVISA. She has been part of the team at Ital's Center for Innovation in Vegetable Protein-PRO-Veg and the Special group of Food Safety. Her main areas of research are: fungi and mycotoxins in food; biodiversity of toxigenic fungi, fungal physiology, polyphasic identification of Aspergillus and Penicillium species. She has a Productivity Scholarship (CNPq) Level 1D. (Source: Lattes Curriculum)
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Dr Frisvad's visit to Brazil has the following objectives: i) To take part in the research projects at the ITAL Food Quality and Science Center, in which he is a collaborator: ii) Hold meetings with project teams, visits to food producers cheeses in order to help in improving the quality and safety of artisanal cheese production; (iii) Meeting with Dr Frisvad in person or online with the …
Brazil is the fourth-largest cheese producer in the world, with the state of Minas Gerais, where Serra da Canastra is located, being one of the main regions of artisanal cheese production in the country. Canastra cheese is manufactured without the heat treatment of the milk, which makes it a product prone to contamination by microorganisms, including fungi. Most studies have focused on th…
Dr John Pitt is one of greatest authority in the area of fungi and mycotoxins in foods. The objectives of this visit are: i) to take part in the following project on: "Drought stress in peanut pre-harvest: influence on bioactive compounds, fungal infection, aflatoxin production and application of a predictive model for aflatoxin"; and "Cassava (Manihot esculenta Crantz): mycobiota, aflat…
(Only some records are available in English at this moment)
Brazil has a little explored biodiversity of Aspergillus and Penicillium species, species that can deteriorate food, produce mycotoxins and are exploited for biotechnological purposes. Knowledge of the distribution of fungal species in food can provide parameters for controlling and preventing the production of fungal toxins and, on the other hand, discover possible biotechnological poten…
Brazil is the fourth largest cheese producer in the world, with the state of Minas Gerais, where Serra da Canastra is located, being one of the main regions of artisanal cheese production in the country. Canastra cheese is manufactured without the heat treatment of the milk, which makes it a product prone to contamination by microorganisms, including fungi. Most studies have focused on th…
(Only some records are available in English at this moment)
The Food Safety Objective (FSO) is a concept that specifies the maximum level of hazard that can be tolerated in a food at the time of consumption, in order to guarantee an appropriate level of protection for consumer health. It is a tool that provides risk management throughout the food production chain from the field to consumer. The application of this concept to mycotoxins was perform…
| 36 / 30 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 15 / 7 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 54 / 40 | All research grants and scholarships |
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