Dr. Tarsila
Rodrigues Arruda, PhD student in Food Science and Technology at the Federal
University of Viçosa (UFV). Master in Science and Technology in Food from the
Federal University of Viçosa (UFV) (2021). Bachelor in Food Science and
Technology from the Federal Institute of Espírito Santo (IFES) (2018). He has
experience in Food Science and Technology, with an emphasis on increasing the
shelf life of foods and food packaging, working mainly on the following topics:
microbiological analysis (fungus/filamentous seed analysis, bacteria analysis),
sensory and visual analysis (test of acceptability), physical-chemical analysis
(pH and Aw), shelf life analysis (thermal treatment, pasteurization,
ultraviolet light, modified packaging, intelligent packaging, colorimetric
sensors, material characterization (FT-IR, TGA, DSC, INSTRON, SEM, water vapor
and oxygen permeability and colorimetric changes), physical chemical and
molecular characterization of plasticizers and natural pigments (anthocyanins).
