Department of Chemistry and Fermentation Sciences

Education: 

• Ph.D. Food Science and Technology, Virginia Tech (Blacksburg, VA), 2021. 
  • Mentors: Dr. Susan Duncan and Dr. Sean O'Keefe
• M.B.A. in Project Management, University of São Paulo (Piracicaba, Brazil), 2019. 
• M.S. Food Science and Technology, Virginia Tech (Blacksburg, VA), 2016. 
  • Mentor: Dr. Sean O'Keefe
• B.S. Food Engineering, Federal University of Viçosa (Viçosa, Brazil), 2011.

• Graduate Certificate, Future Professoriate, Virginia Tech (Blacksburg, VA), 2021. 
• Graduate Certificate, Interdisciplinary Water and Health Science, Virginia Tech (Blacksburg, VA), 2021.
  • Research Mentor: Dr. Andrea Dietrich

Professional Experience: 

• Postdoctoral researcher at Virginia Tech (Blacksburg, VA), Summer 2021. 
  • Mentor: Dr. Susan Duncan
• Graduate Research and Teaching Assistant at Virginia Tech (Blacksburg, VA), August 2018 - May 2021. 
• R&D Project Coordinator/ R&D Analyst at ADM Animal Nutrition, former Neovia Group (Três Corações, Brazil), January 2017 – July 2018. 
• Food R&D Intern - Bakery Applications at Cargill Food Innovation Center (Plymouth, MN), Summer 2015. 
• Quality Assurance Analyst at Cacau Show (Itapevi, Brazil), January 2012 – July 2014. 
• Seasonal Harvest Intern - Lab Technician at Kendall-Jackson Wine Estates (Santa Rosa, CA), August - December 2010.

Research/Interests:

Dr. Carneiro’s research interests include the application of flavor chemistry, sensory evaluation, and consumer studies to guide sustainable production of innovative, appealing, and high-quality products with economic benefit for local food and beverage industries.

Selected Publications: 

Carneiro, R., Duncan, S., O’Keefe, S., Yu, D., Huang, H., Yin, Y., Neill, C., Zhang, B., Kuhar, T., Rideout, S., Reiter, M., Ross, J., Chen, P., Gillen, A. (2021) Utilizing consumer perception of edamame to guide new variety development. Frontiers in Sustainable Food Systems, 4:556580 https://doi.org/10.3389/fsufs.2020.556580 

Carneiro, R. C. V., Ye, L., Baek, N., Teixeira, G. H. A., O’Keefe, S. F. (2021). Vine tea (Ampelopsis grossedentata): A review of chemistry composition, functional properties, and potential food applications. Journal of Functional Foods, 76, 104317 https://doi.org/10.1016/j.jff.2020.104317 

Carneiro, R. C. V., Wang, C., Yu, J., O’Keefe, S. F., Duncan, S. E., Gallagher, C. D., Burlingame, G. A., Dietrich, A.M. (2021). Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics quality. Science of The Total Environment, 753, 141776 https://doi.org/10.1016/j.scitotenv.2020.141776 

Carneiro, R. C. V., Duncan, S. E., O’Keefe, S. F., Yin, Y., Neill, C. L., Zhang, B. (2020) Sensory and Consumer studies in plant breeding: A guidance for edamame development in the U.S. Frontiers in Sustainable Food Systems, 4:124 https://doi.org/10.3389/fsufs.2020.00124 

Carneiro, R. C. V., Wang, H., Duncan, S. E., & O’Keefe, S. F. (2020). Flavor compounds in vine tea (Ampelopsis grossedentata) infusions. Food Science & Nutrition, fsn3.1754. https://doi.org/10.1002/fsn3.1754