{"version":"1.0","provider_name":"Cognition Conferences","provider_url":"https:\/\/cognitionconferences.com\/foodtechnology","author_name":"Cognition Conferences","author_url":"https:\/\/cognitionconferences.com\/foodtechnology\/author\/cogn-3012\/","title":"Aniela Pinto Kempka | State University of Santa Catarina - UDESC | Brazil","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"0fEgV9m5WI\"><a href=\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/\">Aniela Pinto Kempka<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/embed\/#?secret=0fEgV9m5WI\" width=\"600\" height=\"338\" title=\"&#8220;Aniela Pinto Kempka&#8221; &#8212; Cognition Conferences\" data-secret=\"0fEgV9m5WI\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/cognitionconferences.com\/foodtechnology\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/cognitionconferences.com\/foodtechnology\/wp-content\/uploads\/2026\/02\/Aniela-Pinto-Kempka.png","thumbnail_width":500,"thumbnail_height":600,"description":"Aniela Pinto Kempka: Bachelor\u2019s degree in Food Engineering and Ph.D. in Chemical Engineering. Associate Professor level VI at the State University of Santa Catarina (UDESC), Western Education Center \u2013 CEO), Department of Food Engineering and Chemical Engineering \u2013 Pinhalzinho- SC, Brazil. Permanent faculty member of the Postgraduate Programs in Food Science and Technology \u2013 PPGCTA \u2013 UDESC and Multicentric in Biochemistry and Molecular Biology \u2013 PMBqBM, proposed and coordinated by the Brazilian Society of Biochemistry and Molecular Biology (SBBq)."}