Karina Lima holds a PhD in Food Engineering and Science and currently works as a senior researcher at Vigor. Previously, Karina completed postdoctoral research at PUC-Rio and conducted a doctoral study at the Federal University of Rio Grande, focusing on bioactive peptides from fish byproducts. Karina's expertise includes formulations, structural characterization, and the development of biopolymer-based stabilizers for concentrated emulsions. In addition, Karina has been involved in various research projects internationally, contributing to advancements in nanotechnology and sustainability within the food science sector.
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