Biano Alves de Melo Neto – biano.neto@ifbaiano.edu.br

DSc. Industrial Engineering (UFBA)

Research interests:
Development of regional products;
Development of cocoa -related products;
Cocoa and chocolate quality;
Agroindustrial subproducts valorization.

Cristiane Martins Veloso – crisvel@uesb.edu.br (Researcher PQ CNPq – Level 2)

DSc. Chemistry (UFBA) – Post-doc in Food Science (UFLA)

Research Interests:
Development of biochars and active carbons;
Enzyme immobilization;
Characterization and application of starch from non-usual sources;
Adsorption and equilibrium;
Post-harvest food conservation.

Cristiane Patrícia de Oliveira – cristianepatricia@uesb.edu.br

DSc. Food Science and Technology (UFV)

Research Interests:
Active packages development;
Intelligent package development;
Biodegradable package development;
Use of waste from the cocoa agroindustry for food purposes.

Evaldo Cardozo de Souza Júnior – evaldo.cardozo@uesb.edu.br

DSc. Food Engineering and Science (UESB)

Research Interests:
Development of biocatalysts;
Purification and application of enzymes;
Obtaining and applying bioactive peptides.

Leandro Soares Santos – leandrosantos@uesb.edu.br (Researcher PQ CNPq – Level 2)

DSc. Food Science and Technology (UFV)

Research Interests:
Food fraud and adultertion;
Chemometrics ;
Infrared spectroscopy;
Chromatography;
Characterization and Application of Regional Products;
Biodegradable package development.

Luciano Brito Rodrigues – rodrigueslb@uesb.edu.br (Researcher PQ CNPq – Level 2)

DSc. Mechanical Engineering (UFMG) – Post-doc in Environmental Management (UESC)

Research Interests:
Environmental performance of agro-industrial products and processes;
Responsible production and consumption;
Environmental labeling;
Circular economy.

Marcelo Franco – mfranco@uesc.br (Researcher PQ CNPq – Level 2)

DSc. Chemistry (UFRJ) – Post-doc in Food Science (UFLA)

Research Interests:
Reuse of Agro-Industrial Waste;
Application of enzymes in the Food Industry;
Application of nanocellulose films and nanoparticles in food;
Fermentation Processes;
Enzymology.

Nívio Batista Santana – nivio@uesb.edu.br

DSc. Biology and Biotechnology of Microorganisms (UESC)

Research Interests:
Food and beverages produced by fermentation;
Probiotic microorganisms;
Production of biomolecules;
Bioenergy;
Use of residual biomass.

Rafael da Costa Ilhéu Fontan – rafaelfontan@uesb.edu.br (Researcher PQ CNPq – Level 2)

DSc. Food Science and Technology (UFV)

Research Interests:
Desenvolvimento de matrizes cromatográficas;
Purificação e aplicação de proteínas e enzimas;
Adsorção e equilíbrio;
Aplicações de criogéis poliméricos na área de alimentos;
Desenvolvimento de biossensores.

Renata Cristina Ferreira Bonomo – rbonomo@uesb.edu.br (Researcher PQ CNPq – Nível 1D)

DSc. Food Science and Technology (UFV) – Post-doc in Food Science and Technology (UFV)

Research Interests:
Separation processes applied to biomolecules;
Biomolecules of interest in foods from alternative sources;
Thermophysical, rheological and technological properties of biomaterials;
Thermal analysis;
Development of processes for obtaining and applying biomolecules.

Sérgio Augusto de Albuquerque Fernandes – sfernandes@uesb.edu.br

DSc. Animal Science(USP) – Post-doc in Animal Production (UC-Davis)

Research Interests:
Milk quality;
Residues and contaminants in milk and dairy products;
Use of chromatography in the development of methodologies for determining residues and contaminants in milk;
Use of infrared spectroscopy in the identification of residues and contaminants in milk
Assessment of fatty acids in milk and dairy products;
Scientific writing.

Sérgio de Sousa Castro – scastro@uesb.edu.br

DSc. Chemical Engineering (UFBA) – Post-doc in Mechatronics (UFBA)

Research Interests:

Development of devices and equipment for industry and laboratories;
Modeling and simulation of processes;
Development of control and data collection software;
Process control.

Sibelli Passini Barbosa Ferrão – sferrao@uesb.edu.br (Researcher PQ CNPq – Level 2)

DSc. Food Science (UFLA)

Research Interests:
Fraud identification in milk and dairy products;
Proteomic profile of milk and dairy products;
Development of chocolates;
Application of spectroscopic techniques for the quality of milk and dairy products.