JUSSARA MOREIRA COELHO

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 *
	15/05/2020	36	Researcher *
	01/03/2019	42	Researcher *
	20/08/2018	60	Collaborator *
	01/08/2017	36	Researcher *

Pages

Participants in examination boards:

Title	Name	Defense date	Course
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
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
Use of the residue from Conilon coffee processing in the production of poultry by Bacillus licheniformis N378.	Leonardo da Silva Freitas	12/03/2020	Postgraduate Program in Food Science and Technology
Antioxidant and antimicrobial activities of the first hop (Humulus lupulus L.) cultivars produced in Brazil.	Tarsila Rodrigues Arruda	28/02/2020	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 term	Code	Name	Hours	Course
2019/2	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology
2019/2	PCTA-3301	Seminar I	15	Postgraduate Program in Food Science and Technology
2019/1	PCTA-3301	Seminar I	15	Postgraduate Program in Food Science and Technology
2019/1	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology
2018/2	PCTA-3302	Seminar II	15	Postgraduate Program in Food Science and Technology

Pages

Guided Students:

Name	Title	Defense date	Role	Type
Leonardo da Silva Freitas	Use of the residue from Conilon coffee processing in the production of poultry by Bacillus licheniformis N378.	12/03/2020	Co-advisor *	MSc dissertation
Bruna Lessa da Silva	Conilon coffee (Coffea canephora Pierre ex Froehner) naturally processed with yeast inoculation.	15/07/2019	Co-advisor *	MSc dissertation
Priscila Vargas Pereira	Microbial dynamics and physical and chemical aspects of coffee conilon (Coffea canephora Pierre ex Froehner) grown in different environments and processed by natural route.	31/07/2018	Co-advisor *	MSc dissertation
Estefânia Pecegueiro Prudêncio		23/02/2017	Co-advisor *	MSc dissertation