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Academic Staff

ANDRESA CARLA FEIHRMANN


Research fields: 

  • Meat and animal by-products technology and processing;
  • High pressure processing (HPP) for the conservation of animal products;
  • Use of probiotics in meat products.

E-mail: acfeihrmann@uem.br


ANTONIO ROBERTO GIRIBONI MONTEIRO

Research fields: 

  • Cereal and starch science and technology;
  • Extrusion Processes in Food;
  • Brewing Processes;
  • Use of industrial waste;
  • Intellectual property and innovation in the food sector.

E-mail: argmonteiro@uem.br


DIOGO FRANCISCO ROSSONI

Research fields: 

  • Process and product engineering in the food industry;
  • Computationally intensive methods applied to food engineering;
  • Grain drying;
  • Experimental planning and process optimization.

E-mail: dfrossoni@uem.br


GRASIELE SCARAMAL MADRONA

Research fields: 

  • Development of new food products;
  • Thermal and non-thermal processes;
  • Alternative technologies for concentration and extraction of bioactive compounds (from fruits and agroindustrial waste) for application in food;
  • Development of new products and processes for dairy and the dairy products industry;
  • Intellectual property and innovation in the food sector.

E-mail: gsmadrona@uem.br


MÔNICA REGINA DA SILVA SCAPIM

Research fields: 

  • Packaging Technology, with focus on Biodegradable Packaging;
  • Vegetable processing;
  • Use of Agroindustrial Residues.

E-mail: jprsgrss@yahoo.com.br


RAQUEL GUTTIERRES GOMES

Research fields: 

  • Functional foods;
  • Separation processes and environmental management;
  • Transfer of bench-scale to pilot-scale technology of the process of modification of granular porous media for the improvement of drinking water quality;
  • Study of alternative methods, using ben oil trees and modified membranes to remove nitrogenous compounds from drinking water supplies;
  • Obtention of microcapsules, which contain probiotic microorganisms and application in food;
  • High-pressure processing for the preservation of animal products;
  • Coagulant protein purification present in the ben seed and its application in the treatment of surface water;
  • Rheological study of different types and concentrations of applied gums: Whey, Milk Powder and Water Soluble Soy Extract.

E-mail: rggomes@uem.br


RITA DE CÁSSIA BERGAMASCO

Research fields: 

  • Process and product engineering in the food industry;
  • Microencapsulation of food ingredients;
  • Microencapsulation of probiotic microorganisms in frozen yogurt;
  • Microencapsulation of natural food coloring in order to improve its stability when applied in food; and the microencapsulation of antimicrobial compounds (essential oils) for subsequente application in biodegradable packaging;
  • Mucilage extraction from chia seeds and its application on food products and biodegradable films.

E-mail: rcbergamasco@uem.br


TATIANA COLOMBO PIMENTEL

Research fields: 

  • Technological processes applied to food;
  • Probiotic fermented drink made of hydrosoluble extract of broken rice;
  • Regional agroindustrial subproducts harnessing, such as fiber source in yogurts;
  • Probiotic ice cream with fruits flavor made of hydrosoluble extract of rice;
  • Potentially symbiotic orange juice;
  • Cookies made of grape residue flour produced in wine cultivation and used as substitute for wheat flour;
  • Kefir fruit-flavored: physical chemistry, microbiological and sensorial evaluation;
  • Minas Frescal cheese fruit or greenery flavoured.

E-mail: tatiana.pimentel@ifpr.edu.br


VLADIMIR FERREIRA CABRAL

Research fields: 

  • Process and product engineering in the food industry;
  • Settlement of thermodynamic properties of food, experimental measurements of the high pressure phase balance applied to food process;
  • Thermodynamic modeling of complex mixtures phase balance, supercritical technology (extraction of natural products and production of nanoparticles applied to food processes and products).

E-mail: vfcabral@uem.br


MARCOS DE SOUZA

Research fields: 

  • Process and product engineering in the food industry;
  • Development of a structured catalytic system for steam reforming of ethanol;

E-mail: msouza2@uem.br


MARCELINO LUIZ GIMENES

Research fields: 

  • Process and product engineering in the food industry;
  • Extraction and kinetic study of passion fruit seed oil extraction using unconventional solvent mixtures.

E-mail: mlgimenes@uem.br


LUIZ MÁRIO DE MATOS JORGE

Research fields: 

  • Process and product engineering in the food industry;
  • Global integration of the process of soybean oil and soybean meal acquisition through the use of HYSYS.

E-mail: lmmjorge@uem.br