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ADRIANA PAVESI ARISSETO BRAGOTTO

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ADRIANA PAVESI ARISSETO BRAGOTTO
pavesi@unicamp.br
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Agrarian Sciences

Food toxicology
Academic Profiles

Latest training
2008 - 2011     Post-doctorate, Instituto de Tecnologia de Alimentos
Research Activities

Foods have been processed for many reasons, for instance: to make them last longer before spoiling (preservation); to remove, destroy or inhibit pathogens and toxins (food safety); to change flavor, texture, aroma, color or form (variety); and to reduce preparation times and make them more portable (convenience). Whereas food processing can offer many benefits to businesses and consumers, certain aspects of the industry raise dietary, health, economic and environmental concerns. My research topics include the study of chemical contaminants in the food chain, particularly toxic compounds formed during food processing, focusing on monitoring, development and validation of analytical methods, risk assessment and mitigation strategies to reduce human exposure to these substances.


Keywords
food processing, health risks, food safety, contaminants
Keywords (lattes)
Co-authors
Abstract Lattes
Engenheira de Alimentos (2001) com Mestrado em Tecnologia de Alimentos (2003) e Doutorado em Ciência de Alimentos (2007) pela Faculdade de Engenharia de Alimentos - FEA/UNICAMP. Fez Doutorado Sanduíche no Institut Scientifique de Santé Publique / Wetenschappelijk Instituut Volksgezondheid (ISP/WIV, Bruxelas, Bélgica) e Pós-Doutorado no Instituto de Tecnologia de Alimentos (ITAL). Foi pesquisadora do Centro de Ciência e Qualidade de Alimentos do ITAL de 2008 a 2014. Desde 2015, é Professora do Departamento de Ciência de Alimentos e Nutrição da FEA/UNICAMP, na área de Compostos Tóxicos em Alimentos. Realiza pesquisas sobre contaminantes formados durante o processamento de alimentos, metais tóxicos, aditivos alimentares e resíduos de fármacos veterinários e de agrotóxicos, com ênfase no desenvolvimento e validação de métodos analíticos (cromatografia e espectrometria de massas) e avaliação da exposição humana a substâncias químicas pela dieta. É membro do Grupo Técnico em Food Contaminants (GTFC) da ANVISA, da Força-Tarefa Food Safety do ILSI Brasil, do IUFoST Food Safety Committee, da Global Harmonization Initiative (GHI) e do Joint FAO/WHO Expert Committee on Food Additives - JECFA (Roster of Experts 2023-2027).
Languages
French Comprehends Well , Speaks Well , Reads Well , Writes Well
English Comprehends Well , Speaks Well , Reads Well , Writes Well
Italian Comprehends Reasonably , Speaks Reasonably , Reads Reasonably , Writes Little
Scholar Statistics
Citations by Year
FAPESP Statistics
FAPESP support in numbers

5 8 14 13 12
Research assistance concluded Completed scholarships in the country All assistances All assistances All assistances