Maria Angela Lopes de Almeida Amazonas

Graduada em Ciências Biomédicas pela Universidade Federal de Pernambuco (1972), com mestrado em Microbiologia Agrícola pela Universidade de São Paulo (1978) e doutorado em Ciências na área de Bioquímica pela Universidade Estadual de Campinas (1993), com tese desenvolvida no Imperial College of Science, Technology and Medicine / University of London (agosto 1985 - agosto 1988). Pesquisadora aposentada da Empresa Brasileira de Pesquisa Agropecuária - Embrapa, tendo atuado no Centro Nacional de Pesquisa de Mandioca e Fruticultura, Cruz das Almas, Bahia (1977 - 1979), Centro Nacional de Pesquisa de Uva e Vinho, Bento Gonçalves, Rio Grande do Sul (1980 - 1994), e Centro Nacional de Pesquisa de Florestas, Colombo, Paraná (1995 - 2008). Especialista em Microbiologia e Bioquímica de leveduras e macrofungos, com ênfase em: isolamento e conservação in vitro; cultivo submerso; produção, extração e purificação de proteínas. Membro do Conselho Executivo da Sociedade Internacional de Cogumelos Medicinais, como representante do Brasil, desde a sua fundação oficial em 28 de agosto de 2013, durante a VII Conferência Internacional de Cogumelos Medicinais, Pequim, China.

Graduated in Biomedical Sciences from the Federal University of Pernambuco (1972), MSc in Agricultural Microbiology from the University of São Paulo (1978) and PhD in Sciences in the area of ​​Biochemistry from the State University of Campinas (1993), with thesis developed at Imperial College of Science , Technology and Medicine / University of London (August 1985 - August 1988). Retired researcher at the Brazilian Agricultural Research Corporation - Embrapa, having worked at the National Research Center for Cassava and Fruit, Cruz das Almas, Bahia (1977 - 1979), National Research Center for Grapes and Wine, Bento Gonçalves, Rio Grande do Sul (1980 - 1994), and National Forest Research Center, Colombo, Paraná (1995 - 2008). Expert in the areas of Microbiology and Biochemistry, with emphasis on yeasts and filamentous fungi. Acting mainly on the following topics: isolation, in vitro conservation and selection of yeasts for winemaking; optimization of yeast cultivation by submerged fermentation; production, extraction and purification of enzymes; enzymatic stability and protein structure analysis; isolation, in vitro conservation and characterization of macrofungi for different uses; edible and medicinal mushrooms. Member of the Executive Council of the International Medicinal Mushroom Society, as a representative of Brazil, since its official foundation on August 28, 2013, during The 7th International Conference on Medicinal Mushrooms, Beijing, China.