Alessandra Alves Negreiros
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Postgraduate Research Student BiographyI am originally from Brazil, where I completed my undergraduate studies in Food Engineering in 2008 at the State University of Campinas (UNICAMP – Universidade Estadual de Campinas), which is considered to be the best in Latin America in this field. During my study years, I have participated in a research project concerning the optimization of inulin drying by atomization, for which I was sponsored by a highly respected institution in Brazil, FAPESP. |
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In July 2010, I graduated with distinction (cum laude) from European Masters Programme in Food Studies. This European Masters takes place at four European universities: Wageningen University (Netherlands), University College Cork (Ireland), AgroParisTech (France) and Lund University (Sweden) and is supported by several food companies. During this programme I carried out my 8-month MSc Thesis Project with Mars R&D Veghel (Netherlands), where I gained experience in the confectionery industry and food product development. In addition, during the two years of the Master, I collaborated with a group of 8 fellow students in a Team Project to develop a food product to be used for humanitarian aid purposes.
Research
In December 2010 I started my PhD project at the University of Sheffield, in the Particle Products Group, under supervision of Prof. Agba Salman. My project is focused on investigating the interactions between hydrophilic particles in an oil-continuous medium, in collaboration with the Nestlé Research Centre Lausanne (Switzerland) and Nestlé Product Technology Centre York (UK).
From 2011-2012 I served as the President of GRAND, the postgraduate society in the Chemical and Biological Engineering Department in Sheffield.