Postdoctoral Researchers
Ongoing Projects
Michelle Jennifer Pereira de Azevedo Batista
Education: Bachelor’s degree in Food Engineering from the Federal University of Viçosa (2013); Master’s degree (2017) and Ph.D. (2023) in Food Science from the Federal University of Minas Gerais, with emphasis on the research area of Food Chemistry and Biochemistry. During her master’s and doctoral studies, she developed projects focused on the reuse of agro-industrial residues, particularly lignocellulosic materials, investigating their physicochemical properties and technological applications, mainly aimed at the development of biodegradable packaging. She has experience with analytical techniques such as infrared spectroscopy (FTIR), gas chromatography, and thermal analysis.
Supervisor: Prof. Pedro Henrique Campelo Félix
Project: Extraction of Polysaccharides from Industrial Coffee Grounds Using Ultrasound-Assisted Cold Plasma
Period: September 2025 to August 2026
Education: Technician in Agroindustry from the Federal Institute of Education, Science and Technology of Espírito Santo – Alegre Campus (2012). Bachelor’s degree in Fisheries Engineering from the Federal Institute of Education, Science and Technology of Espírito Santo – Piúma Campus (2019). Master’s degree in Food Science and Technology from the Federal University of Espírito Santo – Alegre Campus (2022). PhD in Food Science and Technology (2025) from the Federal University of Viçosa (UFV). Experienced in the areas of Fisheries Resources and Fisheries Engineering, product development from fish, and organization of local and national events in the field. Also conducts research on techno-functional properties of plant proteins and emerging technologies applied to plant-based food matrices.
Supervisor: Prof. Pedro Henrique Campelo Félix
Project: Nanosystems of plant extracts: innovative and sustainable solutions for agriculture in the Rio Doce Valley – FAPEMIG APQ–05316-23
Period: August 2025 to July 2028
Scholarship: FAPEMIG
Education: Bachelor’s degree in Food Engineering from the State University of Ponta Grossa, PR (2010). Quality Analyst at Louis Dreyfus Commodities Brasil S/A (2011). PhD in Chemical and Biochemical Process Technology from the Federal University of Rio de Janeiro, with a one-year sandwich period (funded by CAPES) at The Ohio State University – Columbus, OH (2016).
Supervisor: Prof. Paulo César Stringheta
Project: Strategies to increase the bioaccessibility of chlorogenic acid and enhance the extraction of caffeic acid from Latin American coffees and coffee husks (Coffea arabica).
Period: August 2025 to August 2027
Scholarship: CNPq – Postdoctoral Fellowship Abroad (02/2026 to 01/2027)
Education: PhD in Food Science and Technology from the Federal University of Viçosa (2024). Master’s degree in Food Science and Technology (2020) and Bachelor’s degree in Dairy Science and Technology (2017) from the same institution. Currently a research fellow in Science, Technology, and Innovation Development (FAPEMIG). Works in the field of Food Science and Technology, with an emphasis on research, development, and innovation of food products. Experienced in chemical, physical, and microbiological analysis of foods, water, and plant-based raw materials, as well as production and characterization of active and intelligent packaging, edible and biodegradable films and coatings from natural and synthetic cellulose polymers. Skilled in techniques such as rheometry, thermal analysis (TGA), mechanical properties, texture profile evaluation (Universal Testing Machine – Instron and Texturometer – TX-700), multiple light scattering (Turbiscan), and static light scattering (DLS).
Supervisor: Márcia Cristina Teixeira Ribeiro Vidigal
Period: July 2025 to September 2026
Project: Development and Evaluation of Bean Protein-Based Meat Analogues: Technological and Sensory Properties
Scholarship: FINEP 01.23.0632.00 – Valorization of the bean production chain: extraction and functionalization of proteins of industrial interest
Education: Bachelor’s degree in Biotechnology Technology from the State University of Amazonas (UEA), working on the isolation and antimicrobial evaluation of endophytic fungi from açaí trees. Research experience in “In vitro reproduction of Euterpe precatoria Mart.” during undergraduate studies and participation in the Aristides de Pacheco Leão program (UFRJ/UERJ), involving identification of microbial enzymes from termites. Holds a Master’s degree in Biotechnology of Amazonian Natural Resources and a PhD in Biodiversity and Biotechnology of the Legal Amazon (PPG-BIONORTE) from UEA. Experienced in evaluating endophytic fungi with biotechnological potential applied to hydrolyzed starches. Currently works on the bioconversion of Amazonian lignocellulosic residues by macrofungi from the region, as an innovative and sustainable platform for producing vitamin-enriched mycoproteins and bioactive polysaccharides (INPA).
Supervisor: Pedro Henrique Campelo Félix
Period: August 2025 to August 2027
Project: Reuse and bioprospecting of yeasts for technical feasibility and sensory differentiation of craft beers produced in the Volcanic APL
Scholarship: FAPEMIG
Raquel Moreira Maduro de Carvalho
Education: Bachelor’s degree in Chemistry from the Federal University of Viçosa (2003). Completed a Master’s and PhD in Thermodynamics in Chemical Engineering under Prof. Martin Aznar (in memoriam) at UNICAMP, followed by postdoctoral research at the Federal University of Viçosa. Worked as a university professor at UNIVIÇOSA in Chemical Engineering, Environmental Engineering, and Pharmacy. Published several articles in prestigious journals, including Fluid Phase Equilibria and Journal of Chemical and Engineering Data. Her main teaching, research, scientific, technological, and extension interests focus on thermodynamic studies through experiments and computational modeling.
Supervisor: Ana Clarissa dos Santos Pires
Period: June 2025 to June 2026
Project: Supramolecular structures of bean protein–rutin and bean protein–myricetin: kinetics and thermodynamics of complex formation and development of a functional product
Scholarship: FINEP 01.23.0632.00 – Valorization of the bean production chain: extraction and functionalization of proteins of industrial interest
Education: PhD in Food Science and Technology from the Federal University of Viçosa (UFV); Master’s degree in Biomaterials Engineering from the Federal University of Lavras (UFLA); Bachelor’s degrees in Food Engineering and Interdisciplinary Biosystems from the Federal University of São João Del-Rei (UFSJ). Currently a substitute professor at UFSJ – Department of Food Engineering. Conducts research in food drying, microencapsulation, oxidative stability of oils, and extraction of bioactive compounds.
Supervisor: Paulo César Stringheta
Period: April 2025 to March 2026
Project: Valorization of Coffee By-products: Use of Cold Plasma and Pulsed Electric Field for the Extraction of Chlorogenic and Caffeic Acids
Scholarship: –
Education: Bachelor’s degree in Dairy Science and Technology (2010) and Master’s degree in Agricultural Microbiology (2012) from the Federal University of Viçosa (UFV, Brazil); Ph.D. in Biotechnology and Food Science (2015) from the National College of Veterinary Medicine, Food Science and Engineering (Oniris – France); Postdoctoral fellow in Agricultural Microbiology at UFV, Postdoctoral fellow in Biochemistry and Molecular Biology at UFV, and currently a postdoctoral researcher in Food Technology.
She has experience in the fields of Food Science and Technology, Microbiology, and Molecular Biology, with emphasis on the following topics: microbiological quality of food, foodborne pathogens, cell-to-cell communication (quorum sensing) in Gram-negative bacteria, induction of the Viable But Non-Culturable (VBNC) state, evaluation of antioxidant, anti-inflammatory, and pro-apoptotic activity of bioactive compounds in vitro, experimentation with animal models and cell cultures, oxidative stress analyses, development of cellulose-based bioplastics with antimicrobial properties, application of molecular biology techniques, and encapsulation of hydrophilic and hydrophobic actives by gelation, spray drying, and/or emulsification for food applications.
Supervisor: Pedro Henrique Campelo Félix
Period: April 2025 to March 2029
Project: Development of beverages from coffee fruit mucilage: innovation for sustainability and health benefits
Fellowship: FAPEMIG – Research Support Foundation of the State of Minas Gerais
Education: Bachelor’s degree in Dairy Science and Technology from the Federal University of Viçosa (UFV, 2009). Master’s degree in Food Science and Technology at UFV (2011), with emphasis on Water Quality, Industrial Hygiene, and Food Microbiology. Ph.D. in Food Science and Technology at UFV (2011–2016), with a focus on Water Quality, Industrial Hygiene, and Food Microbiology.
Supervisor: Bruno Ricardo de Castro Leite Júnior
Period: April 2025 to March 2029
Project: 3D printing and artificial intelligence applied to the dairy sector: microencapsulation of bioactive compounds and development of functional cheeses and analogues
Fellowship: FAPEMIG – APQ-05926-24
Education: Bachelor’s in Dairy Science and Technology from the Federal University of Viçosa (UFV, 2014). Master’s (2017) and PhD (2021) in Food Science and Technology from UFV.
Supervisor: Ana Clarissa dos Santos Pires
Period: March 2025 – February 2026
Project: Supramolecular structures of bean proteins with rutin and myricetin: kinetics and thermodynamics of complex formation and development of a functional product.
Grant: FINEP 01.23.0632.00 – Valorization of the bean production chain: extraction and functionalization of proteins of industrial interest.
Danielle Cristine Mota Ferreira
Education: PhD in Food Science and Technology from UFV (2023). MSc in Food Science and Technology from the Federal University of Jequitinhonha and Mucuri Valleys (UFVJM, 2019). Bachelor’s in Food Engineering (2016) and in Science and Technology from UFVJM. Experience in food packaging, food physicochemistry, delivery of functional compounds, and adsorption of contaminants in aqueous solutions.
Supervisor: Eduardo Basílio de Oliveira
Project: Chitosan/carboxymethylcellulose polyelectrolyte microcomplexes (micro-PECs) as a sustainable alternative for niacinamide delivery in edible fruit coatings
Period: Starting January 2025
Grant: PIPD – CAPES
Osesusi Adebayo Olawande
Education:
- PhD in Food Microbiology (2021), Federal University of Technology Akure (Research on biotechnological applications of industrially relevant microbial enzymes from vegetable oil effluents).
- MSc in Industrial Microbiology (2015), University of Ibadan (Optimization of bacterial lipases using palm oil mill effluents).
- BSc in Microbiology (2011), Ekiti State University (Antimicrobial and phytochemical analyses of Diplazium sammatii and Pneumatopteris afra extracts).
Supervisor: Monique Renom Eller
Period: November 2024 – September 2025
Project: Optimization and characterization of mead fermentation and quality
Grant: TETFUND
Bruna Mara Aparecida de Carvalho Mesquita
Education: Associate Professor at the Federal University of Minas Gerais (UFMG), Institute of Agricultural Sciences. Bachelor’s in Food Engineering from the State University of Southwest Bahia (2006). MSc (2007) and PhD (2010) in Food Science and Technology from UFV. Experienced in Food Science and Technology with an emphasis on Food Engineering.
Supervisor: Jane Sélia dos Reis Coimbra
Project: Edible insects: protein and oil extraction for human consumption
Period: October 2024 – October 2025
Grant: CNPq
Education: Bachelor’s in Food Engineering from the Federal University of Minas Gerais (2017). MSc (2019) and PhD (2024) in Food Science and Technology from UFV. Research focus on food chemistry and biochemistry, especially the bioaccessibility and bioavailability of bioactive compounds.
Supervisor: Paulo César Stringheta
Project: Exploring the functional potential of Amazonian fruits: Evaluation of the bioaccessibility, bioavailability, gut microbiota modulation, and chronic disease prevention by anthocyanins from açaí and camu-camu
Period: August 2024 – June 2025
Grant: –
Education: Bachelor’s in Biochemistry from UFV (2016). MSc (2019) and PhD (2023) in Agricultural Microbiology from UFV.
Supervisor: Antonio Fernandes de Carvalho
Project: Pilot-scale production of autochthonous lactic starter cultures from artisanal Minas cheese and the industrial development of a kiwi-based plant rennet and a functional autochthonous culture for Halal-certified cheese formulation
Period: August 2024 – November 2025
Grant: FAPEMIG
Education: Bachelor’s in Food Technology from the Federal University of Santa Maria – Frederico Westphalen Campus (2017). MSc (2019) and PhD (2022) in Food Science and Technology from UFV. Joint PhD in Agricultural, Food, and Environmental Sciences (Cycle XXXVI) from the University of Catania, Italy (2022).
Supervisor: Antônio Fernandes de Carvalho
Period: February 2023 – February 2026
Project: Pilot-scale production of autochthonous lactic starter cultures from artisanal Minas cheese and the industrial development of a kiwi-based plant rennet and a functional autochthonous culture for Halal-certified cheese formulation
Grant: FAPEMIG
Completed
Education: Bachelor’s in Food Engineering from the State University of Ponta Grossa, PR (2010). Quality Analyst at Louis Dreyfus Commodities Brasil S/A (2011). PhD in Chemical and Biochemical Process Technology from the Federal University of Rio de Janeiro (2016), with a one-year CAPES-funded sandwich program at The Ohio State University, Columbus, OH.
Supervisor: Paulo César Stringheta
Project: Production of biofilms by lactic acid bacteria from jabuticaba (Plinia cauliflora) residues and prediction of their bioactive compounds
Period: August 2023 – July 2025
Grant: –
Education: Bachelor’s (2016), MSc (2018), and PhD (2022) in Food Science and Technology from UFV. PhD in Agro-Food Biotechnology, Food Science, and Physiology from the University of Lille, France (2022).
Supervisor: Antônio Fernandes de Carvalho
Period: March 2023 – March 2025
Project: Application of Brazilian Weissella strains with technological and antimicrobial potential in cheese
Grant: FAPEMIG (Junior Postdoctoral Fellowship)
Education: Bachelor’s degree in Dairy Science and Technology from the Federal University of Viçosa, UFV (2014). Master’s degree in Food Science and Technology from UFV (2017). Ph.D. in Food Science and Technology from UFV (2021).
Supervisor: Ana Clarissa dos Santos Pires
Period: February 2023 to February 2025
Project: Supramolecular structures of milk proteins–rutin and milk proteins–myricetin: kinetics and thermodynamics of complex formation and development of a functional product
Fellowship: FAPEMIG 017/2022 – Support Program for the Retention of Young PhDs in Brazil
Isabela Campelo de Queiroz
Education: Technical professional education at the Federal Center for Technological Education of Minas Gerais, CEFET/MG, Belo Horizonte (1997). Bachelor’s degree in Nutrition from the Federal University of Viçosa (2002). Ph.D. in Food Science and Technology from UFV (2015).
Supervisor: Prof. Pedro Henrique Campelo Felix
Project: Study of the technofunctional properties of new protein sources for industrial applications
Period: September 2023 to August 2024
Fellowship: –
Rafael de Araújo Lira
Education: Bachelor’s degree in Food Engineering from the Federal University of Tocantins (2006). Master’s degree in Food Engineering from the State University of Southwest Bahia (2008). Ph.D. in Agricultural Engineering from the Federal University of Viçosa (2011).
Supervisor: Prof. Jane Sélia dos Reis Coimbra
Project: Study of the cell disruption process in different microalgae
Period: August 2023 to August 2024
Fellowship: IFMT
Anderson Carlos Camargo
Education: Bachelor’s degree in Veterinary Medicine from Faculdade de Castelo (2010). Master’s degree in Veterinary Medicine and specialization in Business and Environmental Management from the Federal University of Viçosa (2013). Ph.D. in Veterinary Medicine from UFV (2017).
Supervisor: Luís Augusto Nero
Period: July 2019 to June 2024
Project: Characterization of the microbiome of artisanal cheeses produced in different regions of the state of Minas Gerais
Fellowship: PNPD-CAPES
Elizabeth Bárbara Epalanga Pires
Education: Bachelor’s degree in Veterinary Medicine from Agostinho Neto University (2010). Master’s (2016) and Ph.D. (2022) in Food Science and Technology from the Federal University of Viçosa.
Supervisor: Monique Renon Eller
Project: Evaluation of the potential of microorganisms from the Brazilian ecosystem in biomolecule production
Period: April 2023 to March 2024
Fellowship: CNPq – Level B
Eliara Acipreste Hudson
Education: Bachelor’s degree in Dairy Science and Technology from the Federal University of Viçosa, UFV (2014). Master’s degree in Food Science and Technology from UFV (2017). Ph.D. in Food Science and Technology from UFV (2021).
Supervisor: Ana Clarissa dos Santos Pires
Period: February 2022 to January 2023
Project: Kinetics and thermodynamics of natural dye–protein complex formation
Fellowship: CNPq (Junior Postdoctoral Fellowship – CNPq)
Eliana Alviarez Gutierrez
Education: Bachelor’s degree in Biology – Universidad del Tolima (2012). Master’s and Ph.D. in Food Science and Technology from the Federal University of Viçosa (2015, 2019).
Supervisor: Prof. Paulo César Stringheta
Period: May to August 2022
Project: Optimization of the extraction and quantification of phenolic compounds in cocoa nibs
Fellowship: –
Jaqueline de Paula Rezende
Education: Bachelor’s degree in Dairy Science and Technology from the Federal University of Viçosa (2013). Master’s and Ph.D. in Food Science and Technology from UFV (2015, 2019).
Supervisor: Prof. Ana Clarissa dos Santos Pires
Period: November 2019 to December 2021
Project: Nano-structured protein systems for the delivery of bioactive compounds in foods
Fellowship: PNPD-CAPES
