Carmen J. Contreras Castillo


University of São Paulo (USP), Luiz de Queiroz College of Agriculture (ESALQ), Av. Pádua Dias, 11, 13418-900. Piracicaba/SP - Brazil.

Formación académica

  • PhD in Food Technology from the Universidade Estadual de Campinas (Brazil).
  • Master's degree in Food Science from the Universidade Estadual Campinas (Brasil).
  • Food Engineering from the Universidad Nacional Agraria La Molina (Peru).
  • Other studies: Post-doctoral in Meat Science - MIRINZ – AgResearch (New Zealand).

Información adicional

Currently Associate Professor at the Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ) at the Universidad de Sao Paulo, Brazil.
Researcher at the Instituto de Tecnologia de Alimentos (ITAL) in Campinas. Coordinator of the Postgraduate Course in Food Science and Technology. She publishes 64 manuscripts in scientific journals such as Meat Science, Food Structure, Journal of Food Science, J. Food Science, Brazilian J. Food Microbiology, Plos One, and others. Her research at ESALQ-USP has focused on post mortem meat quality with particular interest of factors affecting meat color, tenderness, flavor, sensorial traits and processing products as fermented sausages, restructured meat, and emulsion products.