Antonio Roberto Giriboni Monteiro, Ph.D.

 

Biography

Antonio graduated in Food Engineering from UNESP (1992-1996), Master's and PhD in Production Engineering from the Federal University of São Carlos - UFSCar (2001-2008), Post-Doctorate in Food Science at the University of Nottingham (2014/2015) and at the University of Lisbon (2019/2020) ). He worked in the food industry in Quality Assurance (Nestle, 1996 - 1999), and in R&D (Mars, 1999-2000); since 2001, he has been working in high education, and now he is an Associate Professor at the Department of Food Engineering at the State University of Maringá (UEM), where he works as a professor and coordinator of the undergraduate course in Food Engineering, he is a professor and advisor for the master's and a doctorate in Food Science, in the master's degree in Food Engineering, and the professional master's degree in Intellectual Property and Technology Transfer for Innovation (ProfNit). He guides research in the Science and Technology of Cereals and Starches.

 

 

Research Interest

Food extrusion process

Bread and biscuit process

Brew process

Starch science technology

 

Contact

Universidade Estadual de Maringá

Departamento de Engenharia de Alimentos

Av Colombo, 5790 - bloco 13

87020-900 Maringa PR Brazil

Telephone: +55 44 3011 4401

email: argmonteiro@uem.br