TARCÍSIO LIMA FILHO

Title: D.Sc (UFV, Brasil, 2015)

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

Participation in projects:

Title	Starting date	Deadline (months)	Participation in the project
	16/05/2020	24	Collaborator *
	14/05/2020	24	Collaborator *
	10/12/2018	24	Collaborator *
	08/05/2018	36	Researcher *
	01/09/2017	36	Researcher *

Pages

Productions:

Title	Details	Defense date
	Mestrado Acadêmico dissertação	19/07/2013

Participants in examination boards:

Title	Name	Defense date	Course
Acerola residue extract microencapsules: physical-chemical aspects and bioactive compounds.	Bárbara Teixeira Gomes	26/11/2020	Postgraduate Program in Food Science and Technology
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

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Disciplines taught:

Academic term	Code	Name	Hours	Course
2020/2	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology
2020/2	PCTA-3301	Seminar I	15	Postgraduate Program in Food Science and Technology
2019/2	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology
2019/1	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology
2019/1	PCTA-1103	Sensory food analysis	60	Postgraduate Program in Food Science and Technology

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Guided Students:

Name	Title	Defense date	Role	Type
Cirila Ionara Almeida Araújo	Methodology of hedonic thresholds varying more than one sitmulus: application in reducing sodium chloride in crackers.	27/10/2020	Advisor *	MSc dissertation
Laudiane Justo Sant'Anna	Impact of packaging on hedonic threshold values for reducing sodium chloride in crackers.	21/10/2020	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	Co-advisor *	MSc dissertation
Solciaray Cardoso Soares Estefan de Paula	Influence of label and music on acceptance, purchase intention and sensory profile of craft and industrial beers.	19/07/2019	Co-advisor *	MSc dissertation
Laísa Bernabé do Carmo	Microencapsulated green coffee extract with different agents and drying methods and its application in dairy beverage: effects on physical-chemical characteristics, stability and sensorial aspects.	27/02/2019	Co-advisor *	MSc dissertation

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