Juliana Valle Costa Silva

Dr. Juliana Valle Costa Silva graduou-se em Engenharia de Alimentos em 2011 na Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo (FZEA-USP). Recebeu o prêmio de melhor aluna classificada entre os formandos do curso de Engenharia de Alimentos da USP. Realizou seu estágio de fim de estudos de Engenharia no INRA (Institut National de la Recherche Agronomique) de Montpellier (França) na UMR IATE (Unité Mixte de Recherche - Ingénierie des Agropolymères et Technologies Émergentes) na área de Ciência e Engenharia de Materiais (Correlação Estrutura/Propriedades de Transporte em embalagens biodegradáveis), onde recebeu o título de mestre. Em 2014, recebeu o título de doutora com menção "Muito Honrosa" no INRA de Rennes (França) no laboratório STLO (Science et Technologie du Lait et de l?Oeuf) na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência e Tecnologia de Leite e Derivados. Realizou um pós-doutorado na School of Food and Nutritional Sciences da University College Cork (Irlanda), atuando nos seguintes temas: ingredientes, interações proteína-proteína e proteína-carboidratos em alimentos, formulação e desenvolvimento de novos produtos lácteos. Atualmente, Dr. Juliana Valle Costa Silva realiza um pós-doutorado no CNRS (Centre National de la Recherche Scientifique) em Le Mans (França) em colaboração com a Nestlé, e atua nos seguintes temas: físico-química de proteínas, gelificação de proteínas (lácteas e vegetais), formulação, design de estrutura/textura e desenvolvimento de novos produtos alimentícios.

Dr. Juliana Valle Costa Silva is a Food Engineer graduate from the University of São Paulo (USP) in Brazil. To conclude her Engineer studies (2011), she completed an internship in the UMR IATE (Agropolymer Engineering and Emerging Technologies) in Montpellier (France), funded by the French National Institute for Agricultural Research (INRA) and University of Montpellier 2 (UM2). During this internship, her project focused on structure/property (transfer) relationships in biodegradable nanostructured materials for food packaging applications. This background allowed her to continue her research career in the area of structure/property relationships in food materials. In 2011, she was awarded an INRA/Brittany Region scholarship to conduct her PhD thesis in the UMR STLO (Science and Technology of Milk and Eggs) in Rennes (France). During this project, she studied the diffusion of macromolecules of different physicochemical characteristics (dextrans, proteins and peptides) in several dairy systems of different microstructures obtained from protein concentrates of caseins and whey proteins. In 2014, she was awarded a PhD in Food Science and Technology. After her PhD, Dr. Juliana Valle Costa Silva carried out a collaborative industrial research project in the University College Cork (UCC) in Ireland. This project at UCC focused on the acid gelation of reconstituted concentrated milk protein systems. Dr. Juliana Valle Costa Silva is currently a postdoctoral researcher in the IMMM-UMR CNRS in France, working in a collaborative industrial research project with Nestlé, in the area of heat-induced gelation of mixed micellar casein-plant protein systems. Her main research focus is on food ingredients (dairy and non-dairy based), protein-protein interactions in food systems, protein gelation in food suspensions and emulsions, product formulation and processing, structure and texture design, functionality and new product development.