Sheila Cristina de Oliveira Alves

PhD in Food Science by University of Campinas (2017) with recognition of the PhD degree by Universidade Nova de Lisboa. Experience in quality management, food safety, statistical process control, chemical analyses of food, beverages and food technology, development of new products and sensory analysis. Expertise in research focusing on functional foods, nutritional analysis, characterization of bioactive and volatile compounds in foods by mass spectrometry, and in vitro studies of antiproliferative effects of natural extracts in cell model.