Fernanda Vitória Leimann graduated in 2006 in Chemical Engineering and obtained her Master Degree in 2008. She concluded her Ph.D in 2011 at the Federal University of Santa Catarina (Brazil) with a sandwich period at the Max Plank Institute for Polymer Research-Main. Since 2011 she is a professor at the Federal Technological University of Paraná (UTFPR-CM) in the Food Engineering Department and in the Post-Graduation Program of Food Technology (PPGTA). She is undergoing postdoctoral internship in the LSRE located at the Polytechnic Institute of Bragança under the supervision of Professor Filomena Barreiro (from July, 2017 to June, 2018). She is working in the project “BioCap ‑ Encapsulation of biologically active compounds and development of food applications” (LSRE-LCM-UID/EQU/50020-POCI-01-0145-FEDER 006984), more specifically with natural food colorants.

Supervisors: Filomena Barreiro


Micro/nancoencapsulation processes
Bioactive compounds
Active food packaging and shelf life
Biodegradable and biocompatible polymers
Antimicrobial and antioxidant activities


A.P.O. Pizzoli, N.G. Marchiore, S.J. Souza, P.D.F. Santos, O.H. Gonçalves, F. Yamashita, L. Bracht, M.A. Shirai, F.V. Leimann. Antimicrobial PLA/TPS/gelatin sheets with enzymatically crosslinked surface containing silver nanoparticles. Journal of Applied Polymer Science, 133, 2016 A.C.D. Silva, P.D.F. Santos, N.C. Palazzi, F.V. Leimann, R.H.B. Fuchs, L. Bracht, O.H. Gonçalves. Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots. Food & Function, 8, 1851-1858, 2017 J.T.P. Silva, J.M.T. Geiss, S.M. Oliveira, E.D.S. Brum, S.C. Sagae, D. Becker, F.V. Leimann, R.P. Ineu, G.P. Guerra, O.H. Gonçalves. Nanoencapsulation of lutein and its effect on mice's declarative memory. Materials Science & Engineering. C, Materials for Biological Applications, 76, 1005-1011, 2017 G.F. Lemes, N.G. Marchiore, T.F.M. Moreira, T.B.V. Silva, C. Sayer, M.A. Shiraia, O.H. Gonçalves, A.M. Gozz, F.V. Leimann. Enzymatically crosslinked gelatin coating added of bioactive nanoparticles and antifungal agent: Effect on the quality of Benitaka grapes. LWT - Food Science and Technology, 84, 175-182, 2017 F.V. Leimann, C. Costa, O.H. Gonçalves, A. Musyanovych, K. Landfester, C. Sayer, P.H.H. Araújo. Poly(3‐hydroxybutirate‐co‐3‐hydroxyvalerate)–Polystyrene Hybrid Nanoparticles via Miniemulsion Polymerization. Macromolecular Reaction Engineering, 10, 39-46, 2016 E.B. Freiberger, K.C. Kaufmamn, E. Bona, P.H.H. Araújo, C. Sayer, F.V. Leimann, O.H. Gonçalves. Encapsulation of roasted coffee oil in biocompatible nanoparticles. LWT - Food Science and Technology, 64, 381-389, 2015 R.A. Silva-Buzanello, A.C. Ferro, E. Bona, L. Cardozo-Filho, P.H.H. Araújo, F.V. Leimann, O.H. Gonçalves. Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticles. Food Chemistry, 172, 99-104, 2014 F.V. Leimann, M.H. Biz, A. Musyanovych, C. Sayer, K. Landfester, P.H.H. Araujo. Hydrolysis of Poly(Hydroxybutyrate-Co-Hydroxyvalerate) Nanoparticles. Journal of Applied Polymer Science, 128, 3093-3098, 2013 F.V. Leimann, O.H. Gonçalves, R.A.F. Machado, A. Bolzan. Antimicrobial activity of microencapsulated lemongrass essential oil and the effect of experimental parameters on microcapsules size and morphology. Materials Science and Engineering: C, 29, 430-436, 2009
Fernanda Leimann
Postdoctoral Researcher