Cezar Rabelo da Silva

Developed bread formulations Collaborated in the Standard operating procedure in a new crackers oven. Analyzed and interpreted data and results Helped the development of cookie formulations Collaborated with several Cargill employees, in its different business units

Food Biochemistry Laboratory Researched in a scientific team, involving field study, collected samples, analyzed, extracted compounds  Performed sample and chemical material inventory and process data management  Interpreted and published results  Analyzed food contents by spectrometry, colorimetric as contents of peroxide, anthocyanin, polyphenols  Collaborated with more than 30 other undergrad and grad students

Food Physicochemical Analysis Laboratory  Performed quality control by physicochemical analysis as moisture, ash, lipid, protein, acid content, pH, and others  Taught analysis to new students (up to 10) Food Microbiology Laboratory  Performed quality control by Microscopy; quantitative and qualitative analysis of fungi and bacteria, as Salmonella sp.  Organized laboratory and disinfected glasswork  Collaborated with 5 to 7 undergrad students

Relevant Coursework: Adv Food Technology; Food Processing; Food Engineering; Separation Process; Farm and Agribusiness Management

Relevant Coursework: Food Analysis; Meat, Dairy, Cereal, Fruit and Vegetable Technology; Food Packing, Business Managelment, Trade and Marketing, Food Analysis; Cereal Technology

Relevant Coursework: Unit Operations; Quality Control; Biochemistry Engineering; Heat and Cold in Food Processing; Sensory Analysis; Food Microbiology; Food Biochemistry; Raw Materials; Computer Skills