Clarissa Reschke Da Cunha
He has a degree in Food Engineering from the State University of Campinas (1998), a Master's Degree in Food Engineering from the State University of Campinas (2002) and a PhD in Food Technology from the State University of Campinas (2007). He has experience in Food Science and Technology, with emphasis on Milk Technology and Derivatives, working mainly in the following subjects: ultrafiltration, cheese minas frescal, processed cheeses, cheese analogues, emulsifying salts and cheese rheology. Worked as a lecturer in the Teaching Internship Program of the Food Engineering course at Unicamp, ministering the subject of Milk Technology and Derivatives, and in the Food Engineering course of the Regional University Center of Espírito Santo do Pinhal, ministering the discipline Planning and Design of Food Industry. From 2011 to 2014 he worked at Embrapa Acre, in the area of Food Technology, focusing on the use of native fruits (especially açaí) and Brazil nut products. Currently works in the Research and Development Department, acting as manager in the Coordination of Structuring and Management of Research Programming.