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
	12/07/2021	24	Coordinator *
	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 *

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Participants in examination boards:

Title	Name	Defense date	Course
Essential oil of Plectranthus amboinicus (Lour.) Spreng: Antimicrobial properties against Escherichia coli and Listeria monocytogenes in vitro and in meat matrix.	Bruno Dutra da Silva	24/05/2021	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
Ginger marinated chicken breast: effect of proteolytic activity of crude extract and temperature on physical-chemical and sensory characteristic.	Marcella Dias Marinho Menezes	26/02/2019	Postgraduate Program in Food Science and Technology
	Pamela Lemos Cruz	26/02/2018	Postgraduate Program in Food Science and Technology
	Rafaela Venâncio Flores	17/02/2017	Postgraduate Program in Food Science and Technology

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Disciplines taught:

Academic term	Code	Name	Hours	Course
2021/2	PCTA-1151	Quality and Safety of Meat and Derived Products	60	Postgraduate Program in Food Science and Technology
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	Essential oil of Plectranthus amboinicus (Lour.) Spreng: Antimicrobial properties against Escherichia coli and Listeria monocytogenes in vitro and in meat matrix.	24/05/2021	Advisor *	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

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