Person
Pessoa
RDF description of Helena Maria Andre Bolini - https://brcris.ibict.br/individual/pers_ff23c2f5-903b-4dd1-a7dd-e3280e8e015f
Full Professor at the State University of Campinas. Holds a Bachelor's degree in Biochemical Pharmacy in the field of Pharmaceutical Industry, Medicines, and Food, and a Master's degree in Food and Nutrition from São Paulo State University. Holds a Ph.D. in Food Engineering from the State University of Campinas and completed a postdoctoral fellowship in the country (FCF/UNESP-IQSC/USP-FEA/UNICAMP) funded by Fapesp. Has published over 240 scientific articles in specialized journals with selective editorial policy and has presented over 500 papers at international and national scientific events. Has 19 book chapters published. Developed software registered with the National Institute of Industrial Property (INPI) called "Time Intensity of Flavors and Tastes." Has supervised 33 Master's dissertations, 37 Ph.D. theses, supervised 5 postdoctoral fellowships, and guided 42 undergraduate research projects. Currently supervising 13 Ph.D. theses and 4 Master's dissertations. Is a permanent member of the E18 Committee on Sensory Evaluation of the American Society of Testing and Materials (ASTM) International for the analysis and review of official methods and protocols in Sensory Analysis of Foods and Beverages. Serves on the Editorial Board of the Journal of Sensory Studies (Wiley), Food Chemistry Advances (Elsevier), Foods (MDPI), and is a member of the Editorial Board of Food Science and Technology. Represents Latin America on the Committee to Global Outreach of the Society of Sensory Professionals. Has expertise in the area of Food Science and Technology, with a focus on Sensory Science and Consumer Studies, working primarily on the following topics: research, development, and innovation of foods guided by Sensometrics, Quantitative Descriptive Analysis, Psychophysics, Sweeteners, Consumer Preference Studies, and Multiple Time-Intensity Analysis. Was the Coordinator of the Graduate Program in Food and Nutrition at UNICAMP from 2007 to 2011. Head of the Department of Food and Nutrition at FEA UNICAMP from 2003 to 2007 and from 2011 to 2017. Responsible for the Sensory Science and Consumer Studies Laboratory and the Sensometrics Laboratory at FEA UNICAMP. Organizer of the international event "1st INTERNATIONAL CONGRESS ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" held in 2023 at UNICAMP. Was appointed as a member in 2022 to the task group for the review and reapproval of discriminative methods in sensory analysis by ASTM International. Was appointed to analyze the technical methods, protocols, and statistics in sensory science and consumer studies in the E18 Sensory Evaluation, E18.01 Terminology, E18.02 ISO, E18.03 Sensory Theory and Statistics, E18.04 Fundamentals of Sensory, E18.05 Sensory Applications--General, E18.06 Food and Beverage Evaluation, E18.07 Personal Care and Household Evaluation, E18.91 Standing Committee on Subcommittees and Task Groups, E18.92 Standing Committee on Strategic Planning, and E18.93 Standing Committee on Communication and Training.
Avaliação e Controle de Qualidade de Alimentos
Professor Titular da Universidade Estadual de Campinas. Possui graduação em Farmácia Bioquímica na modalidade em Indústria de Fármacos, Medicamentos e Alimentos e mestrado em Alimentos e Nutrição pela Universidade Estadual Paulista, doutorado em Engenharia de Alimentos pela Universidade Estadual de Campinas, pós-doutorado no País (FCF/UNESP-IQSC/USP-FEA/UNICAMP) bolsa Fapesp. Publicou mais de 240 artigos científicos em periódicos especializados com seletiva política editorial e apresentou mais de 500 trabalhos em eventos científicos internacionais e nacionais. Possui 19 capítulos de livros publicados. Desenvolveu software com Registro no INPI (Time Intensity of Flavors and Tastes). Orientou 33 dissertações de mestrado, 37 teses de doutorado, supervisionou 5 Pós-Doutoramentos e orientou 42 trabalhos de iniciação cientifica. Está orientando 13 teses de doutorado, 4 dissertações de mestrado. Membro permanente do Comitê E18 on Sensory Evaluation da American Society of Testing and Materials (ASTM) International para análise e revisão de métodos e protocolos oficiais em Análise Sensorial de Alimentos e Bebidas. Membro do Corpo Editorial do Journal of Sensory Studies (Wiley), Food Chemistry Advances (Elsevier), Foods (MDPI) e membro do Conselho Editorial do Food Science and Technology. Membro representante da América Latina no Committee to Global Outreach of Society of Sensory Professionals. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência Sensorial e Estudos de Consumidor, atuando principalmente nos seguintes temas: pesquisa, desenvolvimento e inovação de alimentos com direcionamento por Sensometria, Análise Descritiva Quantitativa, Psicofísica, Edulcorantes, Estudos de Preferências do Consumidor, Análise Tempo-Intensidade Múltipla. Foi Coordenadora do Programa de Pós-Graduação em Alimentos e Nutrição da UNICAMP de 2007 a 2011. Chefe do Departamento de Alimentos e Nutrição da FEA UNICAMP de 2003 a 2007 e de 2011 até 2017. Responsável pelo Laboratório de Ciência Sensorial e Estudos de Consumidor e Laboratório de Sensometria da FEA UNICAMP. Organizadora do evento internacional "1st INTERNATIONAL CONGRESS ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" em 2023 realizado na UNICAMP. Membro designado em 2022 para taskgroup de revisão e reaprovação de métodos discriminativos em análise sensorial junto à ASTM International. Membro designado para análise técnica dos métodos, protocolos e estatística em ciência sensorial e estudos de consumidor nos comitês E18 Sensory Evaluation, E18.01 Terminology, E18.02 ISO, E18.03 Sensory Theory and Statistics, E18.04 Fundamentals of Sensory, E18.05 Sensory Applications--General, E18.06 Food and Beverage Evaluation, E18.07 Personal Care and Household Evaluation, E18.91 Standing Committee on Subcommittees and Task Groups, E18.92 Standing Committee on Strategic Planning and E18.93 Standing Committee on Communication and Training
QUALIDADE FÍSICA, QUÍMICA E SENSORIAL DA CACHAÇA
ANÁLISE SENSORIAL DE ALIMENTOS E BEBIDAS
Tecnologia de Alimentos Dietéticos e Nutricionais
TIME INTENSITY ANALYSIS OF FLAVORS AND TASTES TIAFT - INPI 12445-5
Estatística Multivariada Aplicada à Análise Sensorial