Prof. Dr. Silvia Cristina Sobottka Rolim de Moura , Instituto de Tecnologia de Alimentos , Brazil
Dr. Sílvia Cristina Sobottka Rolim de Moura is a prominent researcher and Technical Director at the Institute of Food Technology (ITAL) in Brazil. She holds a PhD in Food Engineering from UNICAMP and is a postgraduate professor in Food Science and Technology. With a focus on food process engineering, Dr. Moura specializes in microencapsulation, stability of functional compounds, and plant-based product processing. As a member of various internal committees, she contributes significantly to scientific integrity and biosafety. Dr. Moura has guided numerous students, participated in international research collaborations, and has been a reviewer for multiple scientific journals. She is actively engaged in research to develop healthier and more sustainable food products, working on multiple national and international projects related to functional foods.
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Summary of Suitability for Award:
Dr. Sílvia Cristina Sobottka Rolim de Moura demonstrates outstanding contributions to food science and technology, making her an ideal candidate for the “Best Researcher Award.” Her expertise in food engineering, particularly in microencapsulation, stability of functional compounds, and the development of healthy food products, has led to numerous groundbreaking studies. With a PhD in Food Engineering and over 30 published works, including articles in high-impact journals and books, Dr. Moura has significantly advanced the field of food technology. Her research directly addresses critical global issues such as food sustainability and the incorporation of bioactive compounds into food systems. Through her role as a mentor, she has guided numerous postgraduate students, shaping the next generation of food scientists. Additionally, her consultancy work with industry projects focused on food stability and shelf life estimation further exemplifies her leadership in bridging academic research with practical applications.
🎓Education:
Dr. Sílvia Cristina Sobottka Rolim de Moura completed her PhD in Food Engineering from the Faculty of Food Engineering at UNICAMP (University of Campinas), focusing on food technology and process engineering. Her academic path included undergraduate and postgraduate studies in the field of food sciences, followed by significant research in areas related to food stability, microencapsulation, and functional compounds. Her educational journey laid the foundation for her extensive career in food technology, where she continues to influence the development of healthier, sustainable food products. As a teacher in ITAL’s postgraduate program, Dr. Moura mentors graduate students in Food Science and Technology, guiding them through scientific research and innovation in food processes. Through her international research experiences, particularly at the University of Minho, she has expanded her knowledge base, working on advanced techniques related to the stability and digestibility of food compounds.
🏢Work Experience:
Dr. Sílvia Cristina Sobottka Rolim de Moura has over two decades of experience in food engineering and technology. As the deputy technical director at ITAL’s Fruit and Vegetable Technology Center, she plays a pivotal role in overseeing projects that focus on the development and optimization of food processes. She has led various research projects, particularly in the area of microencapsulation of bioactive compounds and the stability of functional foods. Dr. Moura has guided over 30 scientific initiation interns and mentored 7 postgraduate students in Food Science and Technology. Additionally, her involvement in consultancy and industry projects, such as estimating the shelf life of food products like orange juice and yeast extract, showcases her expertise in food product stability. Dr. Moura is also an active reviewer for several prestigious food science journals, demonstrating her influential role in the global food research community.
🏅Awards:
Dr. Sílvia Cristina Sobottka Rolim de Moura has received recognition for her contributions to food science, including multiple awards for her research in food technology and innovation. Her research scholarship abroad, funded by FAPESP, at the University of Minho’s Center for Biological Engineering in Portugal, stands out among her honors. Dr. Moura’s dedication to advancing food technology has also earned her prestigious roles in several research committees, such as the ITAL Internal Biosafety and Scientific Integrity Committees. She has also been honored for her leadership and mentorship in guiding numerous students and leading short-term extension courses. Her scientific achievements have been recognized by her peers, evidenced by her participation in over 10 doctoral and master’s thesis defense committees. Dr. Moura’s work on the physical-chemical stability and microencapsulation of bioactive compounds in food continues to enhance her reputation in the food science community.
🔬Research Focus:
Dr. Sílvia Cristina Sobottka Rolim de Moura’s research focuses on food process engineering, specifically in the areas of microencapsulation and the stability of functional compounds. Her work aims to optimize the processing of plant-based products, developing healthier and more sustainable food options. She specializes in the development of microencapsulation techniques, particularly ionic gelation, to enhance the stability and bioavailability of bioactive compounds, such as antioxidants and polyphenols. Dr. Moura has conducted extensive research on the incorporation of plant extracts into food products like yogurt and non-alcoholic beverages. Additionally, her studies on the in vitro digestibility and stability of microparticles have contributed to a deeper understanding of functional food products. Her research efforts are aligned with the growing demand for functional foods that provide health benefits, such as improved digestion and antioxidant properties. Dr. Moura’s research continues to advance the development of innovative, sustainable food technologies.
Publication Top Notes:
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
Authors: SCSR de Moura, CL Berling, SPM Germer, ID Alvim, MD Hubinger
Journal: Food Chemistry, 241, 317-327
Citations: 186
Year: 2018
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
Authors: SCSR de Moura, CL Berling, AO Garcia, MB Queiroz, ID Alvim, …
Journal: Food Research International, 121, 542-552
Citations: 124
Year: 2019
Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt
Authors: SCSR de Moura, GN Schettini, AO Garcia, DA Gallina, ID Alvim, …
Journal: Food and Bioprocess Technology, 12, 1500-1515
Citations: 72
Year: 2019
Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam
Authors: SCSR de Moura, PE da Rocha Tavares, SPM Germer, ALAC Nisida, …
Journal: Food and Bioprocess Technology, 5, 2488-2496
Citations: 60
Year: 2012
Determinação da vida-de-prateleira de maçã-passa por testes acelerados
Authors: SCSR Moura, SA Berbari, SPM Germer, MEM Almeida, DA Fefim
Journal: Food Science and Technology, 27, 141-148
Citations: 41
Year: 2007
Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão
Authors: RK Grizotto, SAG Berbari, SCSR Moura, ML Claus
Journal: Food Science and Technology, 26, 709-714
Citations: 35
Year: 2006
Propriedades termofísicas de soluções modelo similares a sucos – Parte I
Authors: SCSR Moura, VCL França, ÁMCB Leal
Journal: Food Science and Technology, 23, 62-68
Citations: 31
Year: 2003
Thermophysical properties of tropical fruit juices
Authors: S Moura, SPM Germer, DCP Jardim, MS Sadahira
Citations: 31
Year: 1998
Color degradation kinetics in low-calorie strawberry and guava jellies
Authors: SCSR Moura, P Prati, FZ Vissotto, RCSC Ormenese, M Santos Rafacho
Journal: Food Science and Technology, 31, 758-764
Citations: 23
Year: 2011
A study of water activity and electrical conductivity in fruit juices: Influence of temperature and concentration
Authors: S Moura, ADA Vitali, MD Hubinger
Journal: Brazilian Journal Food Technology, 2, 31-38
Citations: 23
Year: 1999