Ana Carolina de Aguiar

Ana Carolina de Aguiar graduated in Food Engineering (UEM, 2008) with a Master's in Food Engineering at the Federal University of Santa Catarina (UFSC, 2011) and a Ph.D. in Food Engineering at the State University of Campinas (UNICAMP, 2015). She is currently a Collaborating Researcher at the Department of Food Engineering and Technology at UNICAMP. She has experience in the areas of emerging technologies in food processing. In particular, high-pressure industrial processes, such as particle formation and extraction, with application in processing peppers of the genus Capsicum.