PROFESSORS
ALINE DETTMER, PhD
Email: alinedettmer@upf.br
Phone: +55 (54) 3316-8269
Curriculum Lattes:
Education: Degree in Chemical Engineering (UFSM 2006); Master and PhD in Chemical Engineering (UFRGS, 2008 and 2012, respectively).
Expertise: Conducts research in the areas of waste reuse, polymer film production, enzymatic treatment, biopolymer and biogas production. Among the research projects he has developed are the use of whey lactose in the production of PHB, a biopolymer. It also conducts research into the use of gelatin extracted from chrome-tanned leather waste. Has professional experience in tanning, acting in the quality control of products and inputs and in the development of new products.
CHRISTIAN OLIVEIRA REINEHR, PhD
Email: reinehr@upf.br
Phone: +55 (54) 3316-8490 (8747)
Curriculum Lattes
Education: Degree in Food Engineering (FURG, 2001), Master in Food Engineering and Science (FURG, 2003), Doctorate in Food Engineering (URI, 2015).
Expertise: Develops research involving microorganisms, with emphasis on cultivation for the production of biocompounds and on prediction of microbial growth in food. Also acts in the area of Quality Management Control, especially in the implementation of HACCP and GMP in food industries.
JEFERSON STEFFANELLO PICCIN, PhD
Email: jefersonpiccin@upf.br
Phone: +55 (54) 3316-8490 (8747)
Curriculum Lattes
Education: Food Engineer (UPF-2006); Master in Food Science and Engineering (FURG-2009); Doctor of Chemical Engineering (UFRGS-2013)
Expertise: The main academic and scientific experiences are in the areas of transport phenomena, unit operations and process optimization. In this context, has developed research in the area of agro-industrial waste valuation, especially for the development of biosorbents applied for the removal of water soluble substances. In addition, he has research in the areas of enzyme encapsulation and extraction of functional and nutraceutical components with interest in the food industry. He has professional experience in the field of vegetable oil extraction and refining technology.
JORGE ALBERTO VIEIRA COSTA, PhD
Email: jorgealberto@upf.br
Curriculum Lattes
Education: PhD in Food Engineering, State University of Campinas, UNICAMP, Brazil, in 1996. Degree in Food Engineering, Federal University of Rio Grande, FURG, Brazil, in 1984.
Expertise: Professor at the Federal University of Rio Grande (FURG), Coordinator of the Biochemical Engineering Laboratory at FURG. He was coordinator of the Graduate Program in Food Engineering and Science and coordinator of the Food Engineering and Chemical Engineering courses. Participated in the teams creating the Food Engineering and Food Science and Technology Graduate Program at UPF. His researches ares involves biotechnological process in foods.
LAURA BEATRIZ RODRIGUES, PhD
Email: laurab@upf.br
Curriculum Lattes
LUCIANA RUSCHEL DOS SANTOS, PhD
Email: luruschel@upf.br
Phone: +55 (54) 33168485
Curriculum Lattes
Education Graduation in Veterinary Medicine (PUC RS, 1992), Doctorate in Veterinary Sciences (UFRGS, 2001).
Expertise: Develops research involving foodborne pathogenic microorganisms and their control strategies, as well as conservation alternatives by unconventional methods such as salt reduction, essential oils and natural antioxidants in meat products. Currently developing post-doctoral internship with support from UPF and CAPES scholarship at IPROCAR - University Institute of Meat and Carnival Products in Cáceres, Spain, linked to the National Institute of Research and Agricultural Technology and Food of the European Community.
LUCIANE MARIA COLLA, PhD
Email: lmcolla@upf.br
Phone: +55 (54) 3316-8193
Curriculum Lattes
Education: Doctorate degree completed in 2009 and master degree in 2002, in Food Engineering and Science, Federal University of Rio Grande, Food Engineer, completed in 1999, at the same university.
Expertise: The main research themes are: microalgae cultivation and its applications in the food industry, pharmaceuticals and for the production of third generation biofuels; submerged and solid state fermentation for production of biocompounds as enzimes, biopeptides, biosurfactants. Sensory analysis of foods.
MARCELO HEMKEMEIER, PhD
Email: marceloh@upf.br
Phone: +55 (54) 3316-8490 (8747)
Curriculum Lattes
Education: Industrial Chemist (Unisul) / PhD in Food Engineering (Unicamp)
Expertise: Professor since 2002 at the Faculty of Engineering and Architecture in undergraduate courses in Food Engineering, Environmental Engineering and Chemical Engineering. As a researcher he works in the Graduate Programs in Food Science and Technology (PPGCTA) and Design and Manufacturing Processes (PPGPPF). Researcher in the area of agro-industrial effluent treatment and water reuse. Environmental Auditor (Conama306 / 2002). Technical responsible for Water and Effluent Treatment Stations.
TELMA ELITA BERTOLIN, PhD
Email: telma@upf.br
Phone: +55 (54) 3316-8193
Curriculum Lattes
Education: Post Doctoral Internship in Molecular Biology Applied to Neurosciences at the Institute of Molecular Medicine of the University of Lisbon - Lisbon - PT - 2014, PhD in Sciences from the University of São Paulo - USP - SP - 1997, Master of Science from the Federal University of Pelotas - UFPel - Pelotas - RS. 1990, Biologist by the University of Passo Fundo - UPF, Passo Fundo - RS – 1985.
Expertise: Development of processes and food products related to consumer health and new trends in the context of the food sector. To this end, it has been studying the use of different food substances for their characteristics and functionalities, proving them in processes such as microencapsulation and testing in experimental models such as yeast, rodents and humans to recognize the different biological mechanisms involved. .
VANDRÉ BARBOSA BRIÃO, PhD
Email: vandre@upf.br
Phone: +55 (54) 3316-8269
Curriculum Lattes
Education: Food Engineer at the Federal University of Rio Grande (FURG), Doctorate degree in Chemical Engineering at the State University of Londrina (PR, Brazil)
Expertise: Professor of separation processes and dairy technology, explores by-product and waste valuation, water reuse and lactose removal from dairy using membrane separation processes.
