Journal of Food Processing & Technology

Carlos Prentice- Hernndez

Biography

Carlos Prentice-Hernández graduated in Food Engineering, with emphasis on Fish Processing from the Universidad Nacional Agraria La Molina (1977), Master in Food Technology from the Escola Superior de Agricultura Luiz de Queiroz (1986) and PhD in Food Engineering the State University of Campinas (1993). He is currently Professor of Technology of Meat and Fish of the School of Chemistry and Food of the Federal University of Rio Grande and member of the Advisory Board of the Foundation Agricultural Sciences Research of the Rio Grande do Sul State. He has experience in Science and Food Technology, with an emphasis on new product development, acting on the following topics: fish, processing, quality, surimi, bioprocessing and evaluation.

Research Interest

 Aquatic products processing; Food processing and preservation