Lopes de Oliveira, Alessandra (19..-....)

Graduated in Food Engineering from the State University of São Paulo Júlio de Mesquita Filho/UNESP (1994), master's and doctorate in Food Engineering from the State University of Campinas/UNICAMP (1997/2002 respectively). She was visiting professor at the Institute de Chimie Organique et Analityque at the Université d'Orleans (France) (2008-2010). She is currently a professor at the Faculty of Animal Science and Food Engineering at the University of São Paulo, Head of the Department of Food Engineering and Coordinator of the Graduate Program in Food Engineering. She is a supervisor in the graduate program in Food Engineering at the Faculty of Animal Science and Food Engineering at the University of São Paulo and an invited professor of the International Master Program: Analytical Chemistry for Drugs and Natural Products at the UFR des sciences Pharmaceutiques at the Université de Bordeaux since 2016. She is a reviewer for several scientific journals with a safe editorial policy, such as the Brazilian Journal of Chemical Engineering, Journal of Agricultural and Food Chemistry, Revista Ciência e Tecnologia de Alimentos, Food Science and Technology (LWT), Innovative Food Science and Emerging Technologies, Food Chemistry among others. 

Develops research in the area of Food Science and Technology, specifically in Food Engineering processes, with emphasis on systems that use supercritical carbon dioxide and extraction with pressurized liquid, working mainly on topics related to the study of phase equilibrium, optimization of green processes for obtaining natural extracts (fruits and plants) in addition to developing research in the area of chromatographic analysis, sensory analysis and processing of ice cream