Chemical and Enzymatic Interesterification for Food Lipid Production

Vanessa Alves is a PhD student in Food and Nutrition at the Faculty of Food Engineering at UNICAMP, Brazil. She has a Master's degree in Food Science and Technology from UFFS where she developed research on new vegan products and bioprocesses with Kefir, and she graduated in Nutrition from UNICENTRO, Brazil. She has experience in the area of nutrition and food science and technology with an emphasis on bioprocesses, plant-based foods and the synthesis of structured lipids for application in foods as substitutes for trans and palm fats.

Guilherme de Figueiredo Furtado is an Adjunct Professor at the Federal University of São Carlos, Brazil, where he lectures Food Engineering and Environmental Engineering courses. He holds a PhD and Masters in Food Engineering from UNICAMP and has Post-Doctorate experience from UNICAMP (Brazil) and INRAE (France). Dr. Furtado has experience in the area of food science and technology, with an emphasis on Food Engineering. He is dedicated to researching the development of structured lipids, emulsification, drying and in vitro digestion processes. He has 2 registered patents and 30+ articles published in indexed international journals.

Gabriela Alves Macedo is a Full Professor in Food Biochemistry and Nutrition at the Faculty of Food Engineering at UNICAMP, Brazil. Graduated in food engineering, with a Master and Doctorate in Food Science from UNICAMP, she completed her postdoctoral studies at the UC-Davis, USA. Her main research focuses on applying biotechnological principles to obtain ingredients and functional foods with high added value from agro-industry waste. She has 5 registered patents and 130+ articles published in indexed international journals.