Andréa Curiacos Bertolini is involved in scientific research on starch and biopolymers. She has a PhD in food science from the Université de Nantes in France, where she worked with a concentration on starch chemistry at the Institute Nationale de Recherche Agronomique (INRA) in partnership with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). As an invited researcher, she worked at the Fonterra Research Centre in New Zealand and at the University of Idaho in the United States on Modified Starches and Starch Rheology. At present she is a food scientist at the Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA–Brazilian Agricultural Research Corporation, Brazil). Her interests include biopolymers with an emphasis on starch characterization, modified starches, and starch as an ingredient in food and nonfood products.
