When I chose to be a chemical engineer at the age 17, I did it because the ChE curriculum had the most general education program in science and technology at the time. I did the right thing, have no regrets, but, since then, I expanded my interests to several other areas, including applied genomics, tissue engineering, information technology and, more recently, business and administration. Although my strongest background is still in chemical reaction engineering, I run a research lab that is mostly concerned with cell culture and biomaterial developments.
In the academy, I co-founded the Chemical and Food Engineering Department at UFSC, and the Chemical Engineering Graduate Program (Pos...