Dr. Camilly Fratelli is a professor of nutrition at the Metropolitan University of Santos. She received her Master's in food, nutrition, and health (2016) and PhD in the nutrition (2023) from the Federal University of São Paulo. She is an expert in Food Science and Technology in the development of food products for special dietary purposes and bioactive compounds, especially the use of C-phycocyanin (C-PC) from the cyanobacterium Spirulina in bread and emulsions.
Dr. Anna Rafaela Cavalcante Braga is a professor at the Federal University of São Paulo (UNIFESP) linked to the Departments of Chemical Engineering and Biosciences, teaching the disciplines of food microbiology, food science, and biochemical engineering in chemical engineering and nutrition courses. She is a food engineer from the Federal University of Ceará and has a Master's (2009) and PhD (2012) in food engineering and science from the Federal University of Rio Grande, with a post-doctorate in food, nutrition, and health from the Federal University of São Paulo (2017). She is a permanent professor in the Graduate Program in Nutrition and the Graduate Program in Bioproducts and Bioprocesses at UNIFESP, working with international partners in Portugal, Sweden, and the UK. Her research interests include food science, chemical engineering, and biotechnology.
