Adilson Locali Pereira

Hi there — I am Adilson, a dedicated researcher in Food Science & Engineering. Born and raised in São Paulo, Brazil, I have been shaped by the values of education and perseverance, inspired by my parents' belief in the transformative power of knowledge.

I earned my Bachelor's degree in Food Engineering from São Paulo State University (UNESP), graduating Summa Cum Laude. Driven by a passion for scientific inquiry, I pursued a Master's degree at the same institution, where I focused on developing innovative carrier systems for bioactive agents in food products. My research in Dr. Vânia Regina Nicoletti's lab involved the stabilization of emulsions using soy protein isolate and high methoxyl pectin, leading to oil-loaded microcapsules through spray-drying. This work, encompassing methodologies like rheology analysis, microencapsulation, and antimicrobial activity evaluation, culminated in several publications in esteemed international journals.

Building on this foundation, my doctoral research represents the pinnacle of my academic journey. Through a joint program between UNESP and Nantes University in France, I explored the potential of pigeon pea protein fractions as high-potential food ingredients. Under the guidance of Dr. Nicoletti, Dr. Adeline Boire, and Dr. Claire Berton-Carabin, I conducted pioneering research on protein extraction and characterization, supported by the prestigious Excellence Eiffel scholarship. My work involved advanced techniques such as SDS-PAGE, UV-visible spectroscopy, dynamic light scattering, and protein purification through liquid chromatography. The insights gained from this research have been shared through numerous publications and presentations at international conferences. You can read more about my PhD thesis here.

My research interests include microencapsulation, protein-pectin interactions, double-layer emulsions, plant-based proteins, and protein functionality. I am committed to advancing the field of food science through innovative research and collaboration.

I am fluent in Portuguese, and English, and have working proficiency in French. My professional journey is marked by a commitment to excellence in research, teaching, and service. I have had the privilege of teaching courses in Food Chemistry and Process Chemistry and mentoring undergraduate research projects.

If you would like to learn more about my work or discuss potential collaborations, please feel free to reach out. You can contact me via email at a.pereira@unesp.br or connect with me on X or LinkedIn.

Thank you for visiting, and I look forward to connecting with you!

Illustration of my work with supervisors and collaborators at São Paulo State University and the University of Nantes.