CONSUELO DOMENICI ROBERTO
Title: D.Sc. (UFV, Brasil, 2008)
Research groups: CNPq (Google Translator version)
Curriculum: 
Lattes
Contact
Participation in projects:
| Title | Starting date |
Deadline (months) | Participation in the project |
|---|---|---|---|
| 01/08/2020 | 24 | Researcher * | |
| Natural antioxidants and antimicrobial agents - effect on the quality, conservation and safety in meat and meats products | 14/05/2019 | 36 | Coordinator * |
| 30/11/2016 | 36 | Coordinator * | |
| 06/04/2016 | 24 | Coordinator * | |
| 01/12/2015 | 24 | Researcher * |
Pages
Participants in examination boards:
Pages
Disciplines taught:
| Academic term |
Code | Name | Hours | Course |
|---|---|---|---|---|
| 2019/1 | PCTA-1151 | Quality and Safety of Meat and Derived Products | 60 | Postgraduate Program in Food Science and Technology |
Guided Students:
| Name | Title | Defense date |
Role | Type |
|---|---|---|---|---|
| Gustavo Victor Louvain | Advisor * | Proposal for msc dissertation | ||
| Bruno Dutra da Silva | 24/05/2021 | Advisor * | Proposal for msc dissertation | |
| Samira da Silva Maximo | Chicken burger incorporated with ginger extract: characteristics physicochemical, technological and sensory acceptance. |
06/12/2019 | Advisor * | MSc dissertation |
| Marcella Dias Marinho Menezes | Ginger marinated chicken breast: effect of proteolytic activity of crude extract and temperature on physical-chemical and sensory characteristic. | 26/02/2019 | Advisor * | MSc dissertation |
| Pamela Lemos Cruz | 26/02/2018 | Advisor * | MSc dissertation |
