Cristina Bogsan has graduated at Pharmacy and Biochemistry from Universidade Paulista in 1999, obtained her Master’s degree at Immunology and Microbiology from Universidade Federal de São Paulo in 2002 and has completed her Ph.D. from Universidade de São Paulo in 2012. She has experience in Science and Technology of the Dairy Functional Food, acting on the following subjects: fermented milk, matrix-probiotic-mucosa interaction, Bifidobacterium animalis subsp. lactis, B-1 cells, immune stimulation and inflammation.

Cristina Stewart Bogsan
Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo state, Brazil
Cristina Bogsan has graduated at Pharmacy and Biochemistry from Universidade Paulista in 1999, obtained her Master’s degree at Immunology and Microbiology from Universidade Federal de São Paulo in 2002 and has completed her Ph.D. from Universidade de São Paulo in 2012. She has experience in Science and Technology of the Dairy Functional Food, acting on the following subjects: fermented milk, matrix-probiotic-mucosa interaction, Bifidobacterium animalis subsp. lactis, B-1 cells, immune stimulation and inflammation.

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