Characterisation and jelly processing potential of different fig cultivars

Dr Paula Nogueira Curi is Professor of Fruticulture at the Federal University of Lavras (UFLA). As a researcher, she works in the cultivation of temperate fruit trees in mild winter regions.

Francielly Corrêa Albergaria is Bachelor in Food Engineering and Master’s Degree student in the Post-Graduate Program in Food Science in the Federal University of Lavras, where she works on the research line: fish and derivatives.

Dr Rafael Pio is Associate Professor of Fruticulture at the Federal University of Lavras (UFLA) and Post-Graduate Programs in Plant Science and Applied Botany at the Federal University of Lavras (UFLA), Master’s level and PhD. As a researcher, he acts exclusively in the genetic and cultural improvement of temperate fruits in mild winter regions.

Maria Cecília Evangelista Vasconcelos Schiassi is Doctorate Student in the Post-Graduate Program in Food Science in the Federal University of Lavras, where she works on the research line: fruit processing.

Bruna de Sousa Tavares is Undergraduate Student in Food Engineering at the Federal University of Lavras (UFLA). She has been working with fruit processing, bioactive compounds and antioxidant activity in fruits.

Dr Vanessa Rios de Souza is Professor at the Federal University of Lavras, in the Department of Food Science – Lavras, Brazil in the areas of Thermal Food Processing and Innovative Technologies for Food Preservation. She received Bachelor’s Degree in Food Engineering and Master/PhD’s Degree in Food Science from the same University. She recently has done a postdoctoral at the University of Guelph and Agriculture and Agro-Food Canada (AAFC) in Guelph, Canada.