Odinei Hess Gonçalves graduated in Chemical Engineering (2000) and PhD in Materials Science and Engineering (2008) both at the Federal University of Santa Catarina (Brazil). He joined the Federal University of Technology – Paraná in 2008 where he is professor in the Post-Graduation Program of Food Technology (PPGTA). His main research interests are the production of encapsulated compounds like bioactives and oils and their application in foodstuff. He is a researcher with Productivity Grant in the Brazilian National Research Council (CNPq) and coordinates research projects funded by Brazilian agencies like CNPq and Fundação Araucária. Now he is in the Polytechnic Institute of Bragança (IPB) for his one-year post-doctoral research under the supervision of Professor Filomena Barreiro (Project 99999.000488/2016-00 - Programas Estratégicos - DRI - CAPES/Brazil).

Supervisors: Filomena Barreiro


Food technology
Bioactive compounds
Materials characterization


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 N.G. Marchiore, I.J. Manso, K.C. Kaufmann, G.F. Lemes, A.P.O. Pizolli, A.A. Droval, L. Bracht, O.H. Gonçalves, F.V. Leimann. Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages. LWT - Food Science and Technology, 76, 203-208, 2017 O. Fogolari, A.C. Felippe, F.V. Leimann, O.H. Gonçalves, C. Sayer, P.H.H. Araújo. Method Validation for Progesterone Determination in Poly(methyl methacrylate) Nanoparticles Synthesized via Miniemulsion Polymerization. International Journal of Polymer Science, 2017, 1-11, 2017 A. Guimarães-Inácio, C.R.L. Francisco, V.M. Rojas, R.S. Leone, P. Valderrama, E. Bona, F.V. Leimann, A.A.C. Tanamati, O.H. Gonçalves. Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods. LWT - Food Science and Technology, In Press, Accepted Manuscript, 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 J.T.P. Silva, A.C. Silva, J.M.T. Geiss, P.H.H. Araújo, D. Becker, L. Brachte, F.V. Leimann, E.B. Gustavo, P. Guerra, O.H. Gonçalves. Analytical validation of an ultraviolet-visible procedure for determining lutein concentration and application to lutein-loaded nanoparticles. Food Chemistry, 230, 336-342, 2017 S.A. Heleno, A.R. Rudke, R.C. Calhelha, M. Carocho, L. Barros, O.H. Gonçalves, M.F. Barreiro, I.C.F.R. Ferreira. Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages. Food & Function, 8, 103-110, 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
Odinei Gonçalves