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RDF description of Antônio Fernandes de Carvalho - https://brcris.ibict.br/individual/pers_ec9ca927-076b-4d1c-b9ca-b5a2bd21dba7
type: Document
rights: termsOfUse
date: 2025-11-21T20:29:50
publisher: brcris.ibict.br

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Antônio Fernandes de Carvalho
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overview: graduate at FARMÁCIA E BIOQUÍMICA from Universidade Federal de Juiz de Fora (1988), master's at Sciences Alimentaires: Lait et Produits Laitiers from UNIVERSITE DE CAEN (1990) and ph.d. at Sciences et Techniques des Industries Agricoles et from Ecole Nationale Superieure Agronomique de Rennes-Ensar (1994). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: tecnologia, legislação, queijo, físico-química and microbiologia.
has research area: Ciência e Tecnologia de Alimentos
has research area: Leite e Derivados
lattes identifier: 0966294663032905
has research area: Padrões, Legislação e Fiscalização de Alimentos
has research area: Avaliação e Controle de Qualidade de Alimentos
has nationality: Brasil
has research area: Tecnologia de Alimentos
overview: Técnico pelo Instituto de Laticínios Cândido Tostes, graduado em Farmácia e Bioquímica pela Universidade Federal de Juiz de Fora, trabalhou como Técnico de Nível Superior - Professor do ILCT/EPAMIG. Mestre en Sciences Alimentaires: Lait et Produits Laitiers Université de Caen - Normandia-França (1990). Especialista em microbiologia pelo Instituto Pasteur - Paris. Doutor em Sciences et Techniques des Industries Agricoles et Alimentaire - Agrocampus-Ouest - Rennes- França (1994), pós-doutor no Laboratório de Culturas Láticas/BIOAGRO UFV (1996), Center for Dairy Research - University of Wisconsin-Madison (2014) e Université de Lille (2021). Trabalhou durante 8 anos como gerente industrial na área de laticínios durante o qual desenvolveu e registrou 73 produtos no Ministério da Agricultura Pecuária e Abastecimento. É sócio proprietário do Laticínios Union Ltda e da startup CentroInova Alimentos. Desde 2006 é professor da Universidade Federal de Viçosa. Tem experiência na área de Ciência e Tecnologia de Alimentos atuando principalmente nos seguintes temas: tecnologia e microbiologia de leite e derivados, aproveitamento de co-produtos soro e leitelho, desenvolvimento de produtos lácteos funcionais, legislação e inspeção de indústrias de laticínios, taxonomia de bactérias láticas. Coordena o INOVALEITE Laboratório de Ciência e Tecnologia do Leite e Derivados do Departamento de Tecnologia de Alimentos e coordenou o Laboratório de Culturas Lácteas do BIOAGRO/UFV. Possui três patentes depositadas na área de produtos lácteos e uma patente concedida. Coordenador técnico do convênio entre Minas Gerais e a Região Bretanha - França para a área de Leite e Derivados e mantém parcerias com o INRAe (Unité Matériaux et Transformations Institut National de la Recherche Agronomique) - Lille França; Food Production Engineering (Technical University of Denmark) Lyngby - Dinamarca; STLO (Science et Technologie du Lait et de L'oeuf) ?Rennes, França; CT Lácteo (Centro Tecnoloxico do Leche) ? …
has research area: Microbiologia de Alimentos

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