Researcher Leticia Cabrera Bortoluzzi is a distinguished researcher with a diverse academic background and significant expertise in the fields of biological engineering, food engineering, and environmental studies. Researcher Leticia Cabrera Bortoluzzi's research interests encompass a wide range of topics including biological engineering, food engineering, and environmental preservation. With her extensive academic background and hands-on research experience, she continues to make significant contributions to the advancement of scientific knowledge and environmental conservation efforts.

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Overview Of Researcher Leticia Cabrera Bortoluzzi

Researcher Leticia Cabrera Bortoluzzi is a distinguished researcher with a diverse academic background and significant expertise in the fields of biological engineering, food engineering, and environmental studies.

Researcher Leticia Cabrera Bortoluzzi's research interests encompass a wide range of topics including biological engineering, food engineering, and environmental preservation.

With her extensive academic background and hands-on research experience, she continues to make significant contributions to the advancement of scientific knowledge and environmental conservation efforts.

Education

University of León

Doctorate in Biological Engineering/Biosystems Engineering

Federal University of Technology - Paraná

Bachelor's degree in Food Engineering

Bragança Political Institute

Integrated Master's in Quality and Food Safety, Food Habits

    Work Experience 

    • Research Fellow 
    • Mountain Research Center (CIMO)
    • Research Assistant
    • FAPESP (São Paulo Research Foundation)
    • Worked at the Psychiatry Institute of the Hospital das Clínicas FMUSP.

      Valuable research works

      Bortoluzzi, L., Casal, S., Cruz, R., & Rodrigues, N. (2023, November 24). Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees. ResearchGate; MDPI.

      Macedo, S., Pereira, I., Bortoluzzi, L., & Fábio Henrique Poliseli-Scopel. (2021, August 23). COMPARAÇÃO DOS EFEITOS DA TECNOLOGIA ULTRAVIOLETA E TECNOLOGIA CONVENCIONAL EM ASPECTOS DE QUALIDADE DE... ResearchGate; unknown.

      Bortoluzzi, L., Pereira, I., Rita, A., & Lima, S. (2019, June 25). TRATAMENTO DE CASTANHA DE CAJU POR RADIAÇÃO UV-C DE LED PARA REDUÇÃO DE BOLORES. ResearchGate; unknown.

      Bortoluzzi, L., Pereira, I., Fábio Henrique Poliseli-Scopel, & Ferreira, R. (2020). Tratamento de castanha de caju por radiação UV-C de led para redução de bolores. ResearchGate; Brazilian Journal of Development. 

      Leitão, S., Cabrera, L., Larisa, L., Maysa Formigoni, Hernandez, R., Adriana Aparecida Droval, & Reitz, A. (2020). Medicinal effects of Peruvian maca (Lepidium meyenii): a review. Food & Function, 11(1), 83–92. https://doi.org/10.1039/c9fo02732g

      Disclaimer: The researcher(s) associated with the article or study referenced herein are independent individuals and are not employed or affiliated with Vinatura Supplements LLC. Their involvement in the study does not imply endorsement or affiliation with Vinatura Supplements LLC. The views, opinions, and findings expressed in the research are solely those of the researcher(s) and do not necessarily reflect the views or positions of Vinatura Supplements LLC.

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