Giovana B. Celli is currently a consultant for Brazilian and Canadian food companies and a Course Content Developer for Kroton Educacional (Brazil), who joined CRS in 2014. She obtained her Pharmacy and Master in Food Technology degrees from Universidade Federal do Paraná (Brazil) and recently completed her Ph.D. in Biological Engineering at Dalhousie University (Canada). Her research interests include the development of delivery systems for bioactive compounds, natural colorants, and innovative technologies for the food industry. In her PhD, she identified a gap in the current knowledge of anthocyanin pharmacokinetics and based on theoretical models, she developed gastroretentive systems to control the release and extend their residence time in areas of the gastrointestinal tract where absorption is favored. She has also worked on other areas of food engineering relating to the processing of berries. Besides research, Giovana enjoys travelling, reading, and cooking.
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