Early Academic Pursuits 🎓

Dr. Ana Lúcia Fernandes Pereira’s academic journey began with a solid foundation in food engineering, where she developed a deep interest in food science and technology. She pursued higher education at renowned institutions, eventually becoming an associate professor at the Federal University of Maranhão (UFMA). Her academic career has been marked by continuous learning and professional development, making significant strides in both teaching and research.

Professional Endeavors 💼

Dr. Pereira is an associate professor II and a researcher at UFMA, specializing in the undergraduate course in Food Engineering. She also teaches and advises in the Postgraduate Program in Health and Technology. Additionally, she coordinates the Food Science and Technology research group, contributing substantially to both academia and the food science industry. Throughout her career, she has published 70 scientific articles and 9 book chapters, along with 287 conference papers, showcasing her active role in advancing the field.

Contributions and Research Focus 🔬

Dr. Pereira’s research primarily focuses on technological innovations in food science. Her completed and ongoing projects highlight her dedication to developing functional and sustainable food products. Notable works include the creation of a probiotic drink from exotic fruits, and the preservation of eggs using coatings from babassu oil and starch. Her current projects continue to build on this legacy, such as the development of kombucha from hibiscus leaves and sweet biscuits made with babassu mesocarp flour.

Impact and Influence 🌍

Dr. Pereira’s work has had a profound impact on the field of food science and technology, particularly in the Brazilian context. Her research on regional and tropical fruits, functional foods, and sustainable food packaging is pushing the boundaries of innovation in the food industry. Through collaborations in national networks and with various universities and research institutions, she has influenced both academic circles and industries related to food engineering and health.

Academic Cites 📚

With a citation index of 13, Dr. Pereira’s contributions to scientific literature have been widely recognized by her peers. Her work, particularly in the development of functional foods and sustainable technologies, continues to inspire future research and innovation in food science. Her academic influence is reflected in the high number of articles, book chapters, and conference proceedings she has authored or co-authored.

Technical Skills 🔧

Dr. Pereira is highly skilled in a range of technical areas related to food engineering, food preservation, and functional food development. Her expertise extends to the use of local ingredients such as babassu and açaí, as well as advanced methods for creating probiotics, edible coatings, and kombucha. Her ability to bridge the gap between research and practical applications has made her a key figure in the advancement of food technology.

Teaching Experience 🍎

Dr. Pereira has a rich teaching history, having educated and mentored students at both undergraduate and postgraduate levels. As a professor in the Food Engineering program and the Postgraduate Program in Health and Technology, she has played a vital role in shaping the next generation of food scientists. Her guidance in research and innovation has helped many students pursue successful careers in food technology and related fields.

Legacy and Future Contributions 🌱

Dr. Pereira’s legacy is one of innovation and commitment to improving food science. Her research has already had significant contributions to functional foods and sustainable food technologies. Moving forward, her focus on tropical and regional fruits, as well as the health benefits of food, will likely continue to influence both academic research and industry practices. Her involvement in national and international projects promises to leave a lasting impact on the global food science community.

Consultancy and Industry Projects 💡

Dr. Pereira is also involved in the startup world through her consultancy work with Vinnori, where she develops edible coatings based on plants from the semiarid region. This collaboration showcases her ability to translate scientific research into viable commercial solutions, thus contributing to the development of more sustainable food production systems.