Prof. Dr. João Borges Laurindo

My training is in Food Engineering (FEB-Barretos-SP, 1984), MSc in Food Engineering (FEA-UNICAMP, 1990), Ph.D. at IMFT-Toulouse-France (1996), and Post-Doctorate at the University of Massachusetts (2007). I am a Full Professor at the Department of Chemical and Food Engineering, Federal University of Santa Catarina, Brazil. I have experience in Transport Phenomena in Food Process Engineering, emphasizing heating and cooling processes and food drying. I have made innovations in drying sticking liquid foods and the texture of dried fruits and vegetables, proposing new drying strategies and equipment. Accordingly, I am coordinating a project required by the Ministry of Science, Technology, and Innovation, MCTI, Brazil, entitled ?Bioeconomy Production Chain: Productive chains of açaí and cupuaçu, to apply these innovations in Amazonian communities. I also have researched the obtaining and characterization of films and rigid materials from starch and proteins. Concerning my interaction with the scientific community, I have been a reviewer of several scientific journals and have been an ad hoc consultant for CONICYT-Chile and CONYCET-Argentina, CNPq, CAPES, FAPESP, and FAPESC-Brazil. Also, I have participated for several years in the Postgraduate Programs of the Food Area / CAPES evaluation processes. He was a full member of CA-Alimentos / CNPq. H-index 33, in May 2022.