Speaker
Rodrigo Stephani, Federal University of Juiz de Fora, Brazil
Talk Topic: Microparticulated whey applications
Brazilian Professor in the Chemistry Department at the Federal University of Juiz de Fora (UFJF), Brazil, with a Postdoctoral Degree in Food Chemistry (Germany), a PhD in Chemistry, a Master’s in Dairy Science, and a Bachelor’s in Chemistry. Over 10 years of industry experience leading R&D and Technical Support at Tate & Lyle Gemacom Tech. Began academic career at the Cândido Tostes Dairy Institute. Senior Research Fellow by the Alexander von Humboldt Foundation (Germany) and currently Coordinator of the UFJF-INRAe Project (France), fostering international research collaboration. Expertise spans food chemistry, dairy science, and chemical innovation.
https://www.linkedin.com/in/rodrigo-stephani-09578a44/
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