CONSUELO DOMENICI ROBERTO

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
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 *

Pages

Participants in examination boards:

Title Name Defense datesort ascending 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 termsort ascending 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 datesort ascending 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

Pages

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