Professor
Federal University of Viçosa, Brazil
Hercia Stampini Duarte Martino is graduated in Nutrition from the Federal University of Viçosa (1994), Master's (1996) and Ph.D. (2001) in Food Science and Technology from the Federal University of Viçosa (1996). Sandwich Doctorate in "Food Science and Nutrition", Purdue University (1999-2000). Postdoc in Phytochemicals, Biochemistry and Cell Biology "Nutrition and Food Science" Texas A&M University, College Station, TX, US". Senior Visiting Professor, (2019-2020) in the area of micronutrient bioavailability and gut health at the Center for Agriculture and Health Robert W. Holley, from Cornell University, Ithaca, NY, USA Full professor at the Federal University of Viçosa. Has experience in the area of nutrition biochemistry, dietetics, bioactive compounds in human health, bioavailability of minerals, intestinal microbiota, quality of proteins, nutritional and sensory characterization of food matrices and development of new products. Member of the Coordinating Committee of the Graduate Program in Nutrition Science (PPGCN)" (2017-2019; 2022-current). Master's and PhD supervisor in the area of Dietetics and Food Quality at the PPGCN. She won the CAPES Thesis award in the 2020 and 2021 editions, in the area of nutrition, as advisor for the theses: Effect of Chia (Salvia Hispanica L.) on the Bioavailability of Minerals, Lipid Profile, Inflammation, Oxidative Stress and Intestinal Health (2021 ) and Effect of Total Digested Protein, Protein Fractions and Pure Peptides from Chia Seeds (Salvia Hispanic L.) on Inflammation, Atherosclerosis and Adipogenesis in silico and in Vitro (2021).