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 department head and professor 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. He guides research in the Science and Technology of Cereals & Grains.

 

 

Research Interest

Food extrusion process

Grains sprout to increase nutritional properties

Innovative Cereals & Grains Processing

Brew process

 

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