{"id":1703,"date":"2020-06-09T10:18:56","date_gmt":"2020-06-09T10:18:56","guid":{"rendered":"https:\/\/mindspaceconferences.com\/foodtechnology\/?page_id=1703"},"modified":"2025-11-26T09:12:53","modified_gmt":"2025-11-26T09:12:53","slug":"committee-members","status":"publish","type":"page","link":"https:\/\/mindspaceconferences.com\/foodtechnology\/committee-members\/","title":{"rendered":"Committee Members"},"content":{"rendered":"

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Organizing Committee<\/h2>\n

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Aline Theodoro Toci<\/p>\n

Brazil<\/p>\n <\/div>\n <\/div>\n \n \n <\/div>\n

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Name <\/span> : Aline Theodoro Toci<\/h5>\n
University <\/span> : Federal University of Latin American Integration<\/h5>\n
Country <\/span> : Brazil<\/h5>\n <\/div>\n <\/div>\n <\/div>\n
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Aline Theodoro Toci is a Professor at the Federal University of Latin American Integration (UNILA), where she is a permanent member of the Postgraduate Program in Biosciences. She also collaborates with the Postgraduate Program in Food Engineering at UFPR and leads the research group Laboratory of Interdisciplinary Studies of Environment and Food (LEIMAA)<\/em>. She holds degrees in Chemistry and Petroleum Chemistry, along with a Master\u2019s and PhD in Food Sciences. Her expertise spans Organic Chemistry, Analytical Chemistry, and Food Chemistry, with a strong focus on chromatographic and spectrometric techniques. Her research interests include Food Chemistry, Forensic Chemistry, and Environmental studies, particularly in areas such as food quality and adulteration, volatile compounds and aromas, bioactive compound quantification and changes during storage, drug traceability, and pharmaceutical quality. Internationally, she has worked as a researcher at the Council for Research and Experimentation in Agriculture \u2013 Research Unit for Viticulture and Enology in Italy. In 2020, she launched the extension project \u201cWhat do we eat? The sciences behind food\u201d<\/em>, aimed at fostering students\u2019 interest in chemistry.<\/p>\n <\/div>\n

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