My research area is Plant Based Food Biochemistry which lies on biochemical research to produce food with improved functional properties. My main areas of studies are plant protein chemistry, their interfacial properties and enzymes production for food application. By integrating these areas I expect to advance towards sustainable food production.
I supervise master and PhD students.
I am currently participating in several projects, among them PROTEIN2FOOD and Plant Protein Factory.
2018- PhD in Food Science, University of Campinas
2012- MSc in Food Science, University of Campinas
2010 - Food Engineer, Federal University of Viçosa
E. B. Ceresino et al., "Impact of gluten separation process and transglutaminase source on gluten based dough properties," Food Hydrocolloids, vol. 87, pp. 661-669, 2019.
E. B. Ceresino et al., "Transglutaminase from newly isolated Streptomyces sp CBMAI 1617 : Production optimization, characterization and evaluation in wheat protein and dough systems," Food Chemistry, vol. 241, s. 403-410, 2018.
E. B. Ceresino et al., "Transglutaminase from newly isolated Streptomyces sp CBMAI 1617 : Production optimization, characterization and evaluation in wheat protein and dough systems," Food Chemistry, vol. 241, pp. 403-410, 2018.