SUZANA MARIA DELLA LUCIA

Title: D.Sc (UFV, Brasil, 2008)

Research groups: CNPq (Google Translator version)
Curriculum: Lattes
Contact

Participation in projects:

Title Starting datesort ascending Deadline (months) Participation in the project
16/05/2020 24 Coordinator *
14/05/2020 24 Coordinator *
Natural antioxidants and antimicrobial agents - effect on the quality, conservation and safety in meat and meats products 14/05/2019 36 Collaborator *
10/12/2018 24 Coordinator *
08/05/2018 36 Coordinator *

Pages

Participants in examination boards:

Title Name Defense datesort ascending Course
Methodology of hedonic thresholds varying more than one sitmulus: application in reducing sodium chloride in crackers. Cirila Ionara Almeida Araújo 27/10/2020 Postgraduate Program in Food Science and Technology
Impact of packaging on hedonic threshold values for reducing sodium chloride in crackers. Laudiane Justo Sant'Anna 21/10/2020 Postgraduate Program in Food Science and Technology
Case study of craft breweries in the State of Espírito Santo:
diagnosis of the production process and consumer profile.
Cristina Bollis Campagnaro 28/08/2020 Postgraduate Program in Food Science and Technology
Beet flavored yogurt (Beta vulgaris L. var. Rubra): proximate composition, physico-chemical characterization, determination of shelf life and sensory acceptance. Silvana Medeiros Moraes 13/03/2020 Postgraduate Program in Food Science and Technology
Chicken burger incorporated with ginger extract: characteristics
physicochemical, technological and sensory acceptance.
Samira da Silva Maximo 06/12/2019 Postgraduate Program in Food Science and Technology

Pages

Disciplines taught:

Academic termsort ascending Code Name Hours Course
2020/2 PCTA-1103 Sensory food analysis 60 Postgraduate Program in Food Science and Technology
2019/2 PCTA-1108 Product Innovation 60 Postgraduate Program in Food Science and Technology
2019/1 PCTA-1103 Sensory food analysis 60 Postgraduate Program in Food Science and Technology
2018/2 PCTA-1108 Product Innovation 60 Postgraduate Program in Food Science and Technology
2018/1 PCTA-1103 Sensory food analysis 60 Postgraduate Program in Food Science and Technology

Pages

Guided Students:

Name Title Defense datesort ascending Role Type
Raisa Morgado de Castro Monsores Advisor * Proposal for msc dissertation
Cirila Ionara Almeida Araújo Methodology of hedonic thresholds varying more than one sitmulus: application in reducing sodium chloride in crackers. 27/10/2020 Co-advisor * MSc dissertation
Laudiane Justo Sant'Anna Impact of packaging on hedonic threshold values for reducing sodium chloride in crackers. 21/10/2020 Co-advisor * MSc dissertation
Cristina Bollis Campagnaro Case study of craft breweries in the State of Espírito Santo:
diagnosis of the production process and consumer profile.
28/08/2020 Co-advisor * MSc dissertation
Silvana Medeiros Moraes Beet flavored yogurt (Beta vulgaris L. var. Rubra): proximate composition, physico-chemical characterization, determination of shelf life and sensory acceptance. 13/03/2020 Advisor * MSc dissertation

Pages

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