Diego Canizares

Diego Canizares is a postdoctorate fellowship at UNESP, IBILCE, São José do Rio Preto since July 2019. He obtained his PhD in Food Science and Technology at Laval University, Quebec, QC, Canada, in a project titled: ?Recovery and application of epicuticular and cuticular waxes from flax and wheat straw? in April 2019. During the PhD project, he could deeply understand lipid extraction and organogelation processes, and acquire solid experience on writing projects, reports, abstracts and articles. Furthermore, he has mastered some lipid?s analyses using GC-MS, GC-FID, DSC, Rheometer, NMR, FT-IR, X-Ray Diffraction, Polarized Light Microscopy, SEM and Texturometer. During the same period, he could co-direct 5 undergrad students, collaborate with 2 graduate students to perform analyses of organic compounds, and work as auxiliary in the laboratory courses of Unitary Operations and of Food Property. From previous experiences, he acquired a good knowledge about food drying, isotherms, mass transfer, fluid dynamics, mathematical modeling, programing (Matlab, SAS and VBA), full proficiency of Microsoft Office and AutoCAD, statistic analysis and color analysis. Moreover, during all his career he was always open to collaborate with other students and researchers, and to teach and co-orientate students.

graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2010), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2013) and doctorate at Sciences et Technologie des Aliments from Université Laval (2019). Has experience in Science and Technology of the Food, acting on the following subjects: flax straw, extraction, wheat straw, mamão and vegetal wax composition.