Starches for Food Application. Chemical, Technological and Health Properties

Authors

Maria Teresa Pedrosa Silva Clerici Professor, University of Campinas, School of Food Engineering, Sao Paulo, Brazil. Maria Teresa Pedrosa Clerici, Ph.D. has graduated in Biochemistry Pharmacy at the Federal University of Ouro Preto, Brazil (1988), with a master's degree in Food Science at the Federal University of Lavras, Brazil (1991) and doctorate in Food Technology at the University of Campinas (UNICAMP), Brazil (1997). Nowadays, she is a full professor at UNICAMP's School of Food Engineering, where she is a researcher and lecturer for graduate and postgraduate courses, supporting postgraduate students, and offering courses about starches and physical processes. Her main research areas are focused on starches, cereal, roots and tubers. Dr. Clerici is also part of the editorial board of four scientific journals. She has one patent and five in analysis. Marcio Schmiele Federal University of the Valleys of Jequitinhonha and Mucuri, Institute of Science and Technology, Diamantina - MG Brazil. Márcio Schmiele has a Bachelor in Food Chemistry from the Federal University of Pelotas (2007), Master in Food Technology (2009) and PhD in Food Technology (2014) from the State University of Campinas. He worked as a professor at the Centro Universitário Amparense (UNIFIA), teaching courses in Nutrition, Industrial Chemistry, Nursing and Biomedicine between 2015 and 2016. He worked as a Chemist at the State University of Campinas between 2012 and 2016. Currently Professor of Higher Magisterium Class A - Attachment A, Level 1 of the Federal University of the Jequitinhonha and Mucuri Valleys, Campus JK, Diamantina. He is also a permanent lecturer and adviser of the Graduate Program in Food Science and Technology of the Federal University of the Jequitinhonha and Mucuri Valleys.