José Renato Bordignon

Bachelor in Pharmacy at the Universidade Estadual de Londrina (1984), Master in Food Science and Technology at the Universidade Estadual de Londrina (1992) and Ph.D. in Food Science at the University of Illinois at Urbana-Champaign (2006). After teaching Biochemistry, Food Science and Chemistry for several years in many Brazilian Univerisities, he joined Embrapa Soybean as Researcher II, working on nutritional and anti-nutritional aspects of soybean for human consumptions and also biotic and abiotic factors influencing soybean composition, with special attention to isoflavones. During the Ph.D course, served for 3 years as Teaching Assistante (TA) for the Foods Analysis course at the Food Science and Human Nutrition Department of the UIUC. In 2006 he took a Summer Internship with Kraft Foods North America (Chicaco, IL) in a research project on natural antioxidants. Also took a 15 months training with Kraft Foods North (East Hanover, NJ) in the Analytical Department, working with coffee, natural juices, antioxidants, wheat flour quality. In 2008 started a Senior Scientist II position at Kraft Foods Brasil (Curitiba, PR) in the IPR (Ingredient and Product Research) Group, with projects focused for Brazil, Latin America and Globally. Among the project in which is involved are: wheat flour quality for cookies and crackers; cocoa; fruits; antioxidants; natural dies and natural sweeteners. He also works in the Kraft Foods Open Innovation Group, helping to implement research projects inside and outside Brazil with public and private Universities and Research Institutions.

Possui graduação em Farmácia Bioquímica pela Universidade Estadual de Londrina (1984), mestrado em Ciências de Alimentos pela Universidade Estadual de Londrina (1992) e doutorado em Ciencia de Alimentos - University of Illinois at Urbana-Champaign (2006). Trabalou como pesquisador II da Embrapa Soja de 1994 a 2007 em projetos relacionados com soja para alimentacao humana, fatores nutricionais e aintinutricionais da soja e efeitos bioticos e abioticos influenciando qualidade nutricional da soja, com especial atencao a isoflavonas. Durante o curso de doutoramento (UIUC) trabalhou como professor assistente da disciplina de Food Analysis do Departamento de Food Science and Human Nutrition da UIUC. Fez um ano de treinamento profissional na Kraft Foods North America (East Hanover, NJ, EUA) e a partir de 2008 assumiu uma posicao de pesquisador senior II na Kraft Foods do Brasil (Curitiba, PR), onde trabalha com pesquisa de ingredientes e processos em projetos de ambito nacional e internacional. Estes sao alguns dos projetos de atuação no momento: qualidade de trigo para biscoitos; cacau; frutas; antioxidantes; corantes naturais e adocantes. Tambem atua na area de Open Innovation da Kraft, auxiliando na implementacao de projetos dentro e fora do Brasil com Universidades e Instituicoes de Pesquisa publicas e privadas.