???global.info.a_carregar???
I'm a Food Engineer (2010-2014) from the Universidade Estadual de Ponta Grossa (UEPG), Brazil. During the bachelor I had the opportunity to develop scientific projects in a research group focused on investigation of fruits, specially apples. I was integrant of a group (PET, Programa de Educação Tutorial) dedicated on teaching, research and getting close to the community outside University, associated to social projects. The main PET's goal is to develop young students to improve the score of the bachelor course, and also contributed to form professors for the future. Inside PET, I started my scientific and teaching career, that carried me to the amazing area of research. Before initiate the Masters, I worked in a food industry, from trainee to supervisor level. In this period, I developed important soft skills that made me a better leader. After obtaining my MSc degree in Food Science and Technology from UEPG in 2017, I was approved in a selection test for assistant professor at the same univeristy. For one year I was responsible of : Fluid Mechanics, Starch technology and, Industrial installation in the Food Engineering course. In the begging of 2018, I left my function as professor and moved to Universidade Federal do Paraná (UFPR), Brasil, to initiate my PhD in Food Engineering. Nowadays I work in a thermodynamic group focused on the extraction of biocompounds using green solvents. In 2019, I had the opportunity to broaden my scientific skills abroad, in the University of Aveiro (UA), for 9 months. There, I started working with thermodynamic models based on quantum chemistry, namely COSMO-RS and COSMO-SAC, aiming the evaluation of affinity between solute and solvents. Nowadays, I am focused on developing tools and predictive models to explore the designer solvent concept, in order to reduce the use of hazrdous organic solvents, wast of chemical reagents and trial-and-error experiments. That experience allowed me to become a PhD student of Chemical Engineering from UA, under the cotutela regime with UFPR. Part of the scientifc results were published in some high IF journals, namely ACS Sutain Chem Eng, Sep Purif Technol and other, working in multidisciplinary teams. Moreover, I'm a enthusiastic of programming. Using VBA from Excel, I created a software for Nutritional facts, and today I dedicate part of my time coding in Python, JavaScript, MatLab, and studing it. Overall, in my career I developed some expertise about starch from unconventional sources, such as common bean, and also working with green solvents to extract bioactive compounds from different plants. In all the opportunities, my research themes aims to build solutions for problems of society.
Read full resume ↓
Identification

Personal identification

Full name
José Pedro Wojeicchowski

Citation names

  • Wojeicchowski, J.P.
  • Wojeicchowski, José Pedro

Author identifiers

Ciência ID
2117-08BB-11A9
ORCID iD
0000-0002-6790-8510
Google Scholar ID
mLWGSHkAAAAJ&hl
Researcher Id
AFQ-5924-2022
Scopus Author Id
57196117487

Email addresses

  • josepw@ua.pt (Professional)

Telephones

Mobile phone
  • (+55) 4299911955 (Personal)
  • 911770966 (Personal)

Addresses

  • CICECO, Complexo de Laboratórios Tecnológicos, Campus Universitário de Santiago, 3810-193, Aveiro, Aveiro, Portugal , 3810193, Aveiro, Aveiro, Portugal (Professional)
  • Av. Cel. Francisco H. dos Santos, 100 - Jardim das Américas, Curitiba, Paraná, Brasil, 81530000, Curitiba, Paraná, Brazil (Professional)
  • Rua Vicente Spósito, 188, bloco 12, ap 203, 84031050, Ponta Grossa - PR, Ponta Grossa - PR, Brazil (Personal)

Websites

Knowledge fields

  • Engineering and Technology - Chemical Engineering
  • Engineering and Technology - Chemical Engineering
  • Engineering and Technology - Chemical Engineering
  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages

Languages

Language Speaking Reading Writing Listening Peer-review
English Intermediate (B1) Intermediate (B1) Intermediate (B1) Intermediate (B1) Intermediate (B1)
Spanish; Castilian Proficiency (C2) Proficiency (C2) Proficiency (C2) Advanced (C1) Proficiency (C2)
Portuguese (Mother tongue)
Education
Degree Classification
2019/11/10 - 2022/03/30
Concluded
 Engenharia Química (Doutoramento)
Universidade de Aveiro, Portugal
"USO DE MODELO TERMODINÂMICO NA SELEÇÃO DE SOLVENTES PARA A EXTRAÇÃO DE COMPOSTOS BIOATIVOS DO ALECRIM" (THESIS/DISSERTATION)
2018/03/10 - 2022/03/30
Concluded
 Engenharia de Alimentos (Doctor)
Universidade Federal do Paraná, Brazil
"USO DE MODELO TERMODINÂMICO NA SELEÇÃO DE SOLVENTES PARA A EXTRAÇÃO DE COMPOSTOS BIOATIVOS DO ALECRIM" (THESIS/DISSERTATION)
 Aprovado
2015/03/10 - 2017/12/20
Concluded
 Garantia da Qualidade na Produção de Alimentos, Medicamentos e Cosméticos (Postgraduate Certificate)
Pontifícia Universidade Católica do Paraná, Brazil
"Implementação do Sistema de Análise de Perigos e Pontos Críticos de controle em uma Indústria de Batatas Fritas" (THESIS/DISSERTATION)
2015/03/10 - 2017/03/03
Concluded
 Pós-Graduação em Ciência e Tecnologia de Alimentos (Master)
Universidade Estadual de Ponta Grossa, Brazil
"DUPLA MODIFICAÇÃO QUÍMICA DE AMIDO DE FEIJÃO, AVALIAÇÃO DAS PROPRIEDADES TECNOLÓGICAS E APLICAÇÃO EM MATRIZ PROTEICA" (THESIS/DISSERTATION)
2010/03/10 - 2014/12/20
Concluded
 Engenharia de Alimentos (Graduado)
Universidade Estadual de Ponta Grossa Departamento de Engenharia de Alimentos, Brazil
"USO DA LINGUAGEM VBA-EXCEL PARA DESENVOLVIMENTO DE UM PROGRAMA DE SIMULAÇÃO DE PROCESSOS FERMENTATIVOS ALCOÓLICOS E OTIMIZAÇÃO DOS PARÂMETROS DOS MODELOS" (THESIS/DISSERTATION)
Affiliation

Science

Category
Host institution 		Employer
2022/08/17 - Current Contracted Researcher (Research) Universidade de Aveiro, Portugal
2021/11/18 - 2022/08/10 Researcher (Research) Faculdade de Tecnologia SENAI CIMATEC, Brazil
Faculdade de Tecnologia SENAI CIMATEC, Brazil
(...)
2011/07/01 - 2014/07/10 Research Trainee (Research) Universidade Estadual de Ponta Grossa, Brazil

Teaching in Higher Education

Category
Host institution 		Employer
2017/03/10 - 2018/03/05 Assistant Professor (University Teacher) Universidade Estadual de Ponta Grossa, Brazil

Other Careers

Category
Host institution 		Employer
2014/12/01 - 2015/03/10 Técnico Superior (Técnico Superior) JBS Foods Brasil, Brazil
Projects

Grant

Designation Funders
2018/03/15 - Current Solventes eutéticos profundos (DES): Fundamentos termodinâmicos e extração de biomoléculas.
PhD Student Fellow
Universidade Federal do Paraná - Campus Centro Politécnico, Brazil
 Conselho Nacional de Desenvolvimento Científico e Tecnológico
Ongoing
2019/11 - 2020/08 Programa de Doutorado Sanduíche no Exterior
CAPES Código de Financiamento 001
PhD Student Fellow
Universidade de Aveiro, Portugal

Universidade de Aveiro CICECO, Portugal
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Concluded
Outputs

Publications

Journal article
  1. José Pedro Wojeicchowski; Dinis O. Abranches; Ana M. Ferreira; Marcos R. Mafra; João A.P. Coutinho. "Using COSMO-RS to Predict Solvatochromic Parameters for Deep Eutectic Solvents". ACS Sustainable Chemistry & Engineering (2021): https://doi.org/10.1021/acssuschemeng.1c02621.
    10.1021/acssuschemeng.1c02621
  2. Wojeicchowski, José. "Extraction of phenolic compounds from rosemary using choline chloride – based Deep Eutectic Solvents". Separation and Purification Technology 258 (2021): 117975-117975. http://dx.doi.org/10.1016/j.seppur.2020.117975.
    10.1016/j.seppur.2020.117975
  3. José Pedro Wojeicchowski; Fabiane Oliveira Farias; Rodrigo Thibes Gonsalves; Carlos Itsuo Yamamoto; Luciana Igarashi-Mafra; Marcos R. Mafra. "Cholinium chloride as a weak salting-out agent to tune the biomolecules partition behavior in polymer-salt aqueous two-phase systems". Food and Bioproducts Processing 124 (2020): 48-56. https://doi.org/10.1016/j.fbp.2020.08.008.
    10.1016/j.fbp.2020.08.008
  4. Wojeicchowski, José. "Enhancement of biomolecules solubility in aqueous media using designer solvents as additives: An experimental and COSMO-based models' approach". Journal of Molecular Liquids (2020): http://dx.doi.org/10.1016/j.molliq.2020.114266.
    10.1016/j.molliq.2020.114266
  5. José Pedro Wojeicchowski; Ana M. Ferreira; Dinis O. Abranches; Marcos R. Mafra; João A. P. Coutinho. "Using COSMO-RS in the Design of Deep Eutectic Solvents for the Extraction of Antioxidants from Rosemary". ACS Sustainable Chemistry & Engineering (2020): https://doi.org/10.1021/acssuschemeng.0c03553.
    10.1021/acssuschemeng.0c03553
  6. Natália Stevanato; Taís Helena Ribeiro; Cristiane Giombelli; Taís Cardoso; José Pedro Wojeicchowski; Eliane Dalva Godoy Danesi; Beatriz Cervejeira Bolanho Barros. "Effect of canning on the antioxidant activity, fiber content, and mechanical properties of different parts of peach palm heart". Journal of Food Processing and Preservation (2020): https://doi.org/10.1111/jfpp.14554.
    10.1111/jfpp.14554
  7. Wojeicchowski, José. "Lactobionic acid as a suitable food preservative for yacon juice". Innovative Food Science & Emerging Technologies (2020): http://dx.doi.org/10.1016/j.ifset.2020.102400.
    10.1016/j.ifset.2020.102400
  8. Wojeicchowski, José. "Cholinium chloride effect on ethanol-based aqueous biphasic systems: Liquid-liquid equilibrium and biomolecules partition behavior". Fluid Phase Equilibria (2020): http://dx.doi.org/10.1016/j.fluid.2019.112363.
    10.1016/j.fluid.2019.112363
  9. Los, F.G.B.; Zielinski, A.A.F.; Wojeicchowski, J.P.; Nogueira, A.; Demiate, I.M.. "Extraction Optimization of Phenolic Extracts from Carioca Bean (Phaseolus vulgaris L.) Using Response Surface Methodology". Food Analytical Methods 12 1 (2019): 148-159. http://www.scopus.com/inward/record.url?eid=2-s2.0-85053833486&partnerID=MN8TOARS.
    10.1007/s12161-018-1347-2
  10. Los, F.G.B.; Zielinski, A.A.F.; Wojeicchowski, J.P.; Nogueira, A.; Demiate, I.M.. "Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition". Current Opinion in Food Science 19 (2018): 63-71. http://www.scopus.com/inward/record.url?eid=2-s2.0-85041412924&partnerID=MN8TOARS.
    10.1016/j.cofs.2018.01.010
  11. Wojeicchowski, J.P.; de Siqueira, G.L.A.; Lacerda, L.G.; Schnitzler, E.; Demiate, I.M.. "Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch". Food Science and Technology 38 2 (2018): 318-327. http://www.scopus.com/inward/record.url?eid=2-s2.0-85049435006&partnerID=MN8TOARS.
    10.1590/1678-457X.04117
  12. Ito, V.C.; Bet, C.D.; Wojeicchowski, J.P.; Demiate, I.M.; Spoto, M.H.F.; Schnitzler, E.; Lacerda, L.G.. "Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour". Journal of Thermal Analysis and Calorimetry 133 1 (2018): 529-537. http://www.scopus.com/inward/record.url?eid=2-s2.0-85031942799&partnerID=MN8TOARS.
    10.1007/s10973-017-6766-6
  13. José Pedro Wojeicchowski; Roberta De Souza Leone; Marco Aurélio Praxedes. "Desenvolvimento de um programa computacional para elaboração de Tabela Nutricional". Brazilian Journal of Food Research 8 2 (2017): 155-155. https://doi.org/10.3895%2Frebrapa.v8n2.3957.
    10.3895/rebrapa.v8n2.3957
  14. José Pedro Wojeicchowski; Marco Aurélio Praxedes. "Uso da linguagem VBA-Excel para desenvolvimento de um programa de simulação e ajuste de parâmetros em modelos de processos fermentativos alcoólicos". Journal of Chemical Engineering and Chemistry 1 2 (2015): 16-29. https://doi.org/10.18540%2F2446941601022015016.
    10.18540/2446941601022015016
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2021/10/06 COSMO-RS to design Deep Eutectic Solvents for Antioxidants extraction Jornadas CICECO 2021
Universidade de Aveiro (Aveiro, Portugal)
2021/09/30 A molecular perspective-guided solvent screening using COSMO-RS 6h PATh Spring Workshop
PATh Group (Aveiro, Portugal)
2021/06/14 COSMO-RS to predict the solvatochromic parameters of DES 25th Annual Green Chemistry & Engineering Conference
ACS Green Chemistry Institute (United States)
2020/11/19 COSMO-RS to design deep eutectic solvents for antioxidant extraction Jornadas CICECO 2020
2020/06/24 Extraction of biocompounds from rosemary leaves: experimental and computational approach Research Summit
2019/11/03 Cholinium chloride effect as adjuvant on conventional aqueous biphasic systems applied to biomolecules partition X CBTERMO
2019 Strategies for separation and purification of phenolic compounds from rosemary: deep eutectic solvents and aqueous biphasic systems X CBTERMO
2017 Avaliação das propriedades térmicas e de pasta de amido de feijão (Phaseolus vulgaris L.) oxidado, acetilado e duplamente modificado VIII Simpósio de Análise Térmica
(Ponta Grossa, Brazil)
2017 EFEITO DO PROCESSAMENTO DE CONSERVAS NA TEXTURA DE DIFERENTES PARTES DE PALMITO PUPUNHA XIV Encontro regional sul de ciência e tecnologia de alimentos
(Curitiba, Brazil)
2017 O QUE É UM SMOOTHIE? PERCEPÇÃO DO CONSUMIDOR E PERFIL DE CONSUMO XIV Encontro regional sul de ciência e tecnologia de alimentos
2017 THERMAL PROPERTIES OF STARCH FROM HARD-TO-COOK BEANS XIV Encontro regional sul de ciência e tecnologia de alimentos
2015 Avaliação da degradação térmica e do teor de carbonilas e carboxilas de amidos nativos e oxidados de feijão e mandioca VII Simpósio de Análise Térmica
2015 Avaliação das propriedades tecnológicas dos amidos de feijão e mandioca, nativos e oxidados com hipoclorito de sódio XII Encontro regional sul de ciência e tecnologia de alimentos
2015 Estimativa dos efeitos do inóculo, fermentado e leite em pó desnatado na acidez, pH, biomassa e concentração de lactose do Kefir usando metologia de superfície de resposta XIII Encontro Regional Sul de Ciência e Tecnologia de Alimentos
2015 Modelagem da Perda de Umidade da Banana durante o Processo de Secagem COMSOL Conference 2015
2015 Perfil fitoquímico e antioxidante do subproduto da extração de amido de diferentes feijões XVI Semana de Engenharia de Alimentos
2015 Propriedades térmicas e de pasta de amidos de feijão e mandioca nativos e oxidados com hipoclorito de sódio VII Simpósio de Análise Térmica
2015 Uso da linguagem vba-excel para desenvolvimento de um programa de simulação de processos fermentativos alcoólicos e otimização dos parâmetros dos modelos XII Encontro regional sul de ciência e tecnologia de alimentos
2014 Curso de Extensão em Fabricação de Queijos 12º CONEX
2013 Minicurso HP 50g 3ª Semana Acadêmica de Engenharia Química da UTFPR
2013 Programa de Educação Tutorial - PET: Um aprendizado além da sala de aula Programa de Educação Tutorial - PET: Um aprendizado além da sala de aula - UTFPR

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2021/08/30 - 2021/09/03 “Integración del Diseño Molecular y la Simulación de Procesos en el Desarrollo de Nuevos Procesos y Productos Industriales (2 ECTS)” realizado en la Universidad Autónoma de Madrid (España) del 30 de agosto al 3 de septiembre de 2021,
Workshop
 Curso Integración del Diseño Molecular y la Simulación de Procesos en el Desarrollo de Nuevos Procesos y Productos Industriales
Universidad Autónoma de Madrid, Spain
2021/06/15 - 2021/06/17 Choline Chloride - based Deep Eutectic Solvents to obtain phenolics from Rosmarinus officinalis L.
Congress
 2nd International meeting on Deep Eutectic Systems
Universidade Nova de Lisboa Departamento de Química, Portugal

Consulting

Activity description Institution / Organization
2021/11/18 - Current Auxílio na elaboração e execução de um projeto da Indústria 4.0 no setor de Alimentos. Elaboração de fluxogramas, descrição de processos, visitas técnicas, relatórios técnicos, participação de reuniões sobre condução do projeto. Uso de ferramentas de gestão, de qualidade como QFD etc. Faculdade de Tecnologia SENAI CIMATEC, Brazil

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2020/10 - 2021/02 Termodinâmica 2 Engenharia Química (Bachelor) Universidade Federal do Paraná, Brazil

Interview (tv / radio show)

Program Topic
2019/10 - 2019/10 Projeto #Alémdas8H Entrevista do grupo LATOS