Paulo
SOBRAL

Food Engineering - Brazil

Contact details

Email.
pjsobral@usp.br

Research topics

SCIENTIFIC PROJECT

"From the Faculty of Animal Science and Food Engineering (FZEA/USP) to the Université de Lyon: New Opportunities for Collaboration in Food Engineering"

The research activities, which will be carried out at LAGEPP, will be on the study of the capacity of modified starches in the stabilization of Pickering emulsions. The intention is to study nanoparticles of cassava, yam and jackfruit seed starches. These starches will be acquired (cassava and yam) and produced (jackfruit seed) and modified in Brazil. Starches nano/microparticles will be produced using the precipitation method after modification of starch by ultrasound or ozone treatments, with methodologies dominated by Prof. Sobral team. Thus, 6 samples will be produced (3 starches x 2 modifications).

These 6 samples will be taken to France and characterized at LAGEPP to understand their thermal properties using a DSC, morphology and nano/microstructure using high and medium resolution SEM, possible modifications of the chemical structure using FTIR and Raman spectroscopy, surface electrical charges of the dry material (electrokinetics) or dispersed in water (zeta-potential), and particle size with a dispersion analyzer, among others.

Activities / Resume

BIOGRAPHY

Paulo Sobral is a full professor at the University of São Paulo (USP) and a principal researcher at FoRC (Food Research Center). Having studied in Brazil and France, he holds a PhD in process engineering and is a food engineering specialist who has held numerous scientific and institutional roles in Brazil and internationally.