Fernanda Fonseca received her Ph.D. degree in biotechnology and process engineering in 2001, from Agro Paris Tech, Paris, France. She has been, for the last thirteen years, a Research Scientist at the French National Institute for Agricultural Research (INRA) in the fields of biotechnology and process engineering, with particular emphasis on fermentation, formulation, and stabilization of biological products by freezing and freeze‐drying. The models of study have been not only lactic acid bacteria, principally, but also proteins, food products, and animal cells. The interests of the research team she leads focus on the thermophysical and chemical changes taking place within biomaterials following freezing and freeze‐drying processes and on relating them to biological and functional responses. She has collaborated, since 2001, with French and international groups allowing her to develop multidisciplinary research projects aiming to identify and quantify the mechanisms governing the degradation and/or the preservation of bioproducts during their manufacturing processes, mainly during freezing and freeze‐drying.
Biography Updated on 22 July 2014