ABOUTUS
Excellence and Quality in Consulting and Microbiology Services
Founded in 1982 by Prof. Dr. Pilar Rodríguez de Massaguer at the Department of Food Science, School of Food Engineering – UNICAMP, LABTERMO is a nationally recognized reference in analytical services, technical-scientific consulting, and applied research for the food, pharmaceutical, cosmetic, and related industries.
Headquartered in Campinas, São Paulo, the laboratory began with a focus on
microbiology and, over the years, expanded its activities to meet the growing demands of the industry. Today, it offers specialized support in sterilization, disinfection, process validation and optimization, shelf-life studies, microbiological control, and biosafety of products and production environments.
Its expertise lies especially in thermally processed foods — such as juices, nectars, fruit-based beverages, dairy products, vegetables, meats, and derivatives — working in close collaboration with research centers, regulatory bodies, and the production sector, with a firm commitment to promoting safety, innovation, and regulatory compliance.
VALUES
SCIENTIFIC RIGOR
Commitment to validated methodologies, analytical precision, and technical excellence.
ETHICS AND INTEGRITY
Transparent and responsible conduct, aligned with regulatory and academic principles.
CLIENT COMMITMENT
Tailored solutions, active listening, and technical support adapted to each industry's reality.
APPLIED INNOVATION
Integration of scientific knowledge and technology to develop efficient and safe solutions.
EDUCATION AND KNOWLEDGE
Valuing continuous education, professional development, and the dissemination of technical expertise.
SOCIAL RESPONSIBILITY
Contributing to public health, food safety, and the continuous improvement of industrial processes.
OUR TEAM
Dr. Alessandra Regina da Silva
Co-Founder – Technical Director
Agronomist with a Ph.D. and Postdoctoral degree in Food Science, with a specialization in Predictive Microbiology. She has extensive experience in Food Microbiological Safety projects, as well as in Quality Control, Development, and Validation of Thermal Processes.
Dr. Pedro Massaguer
Co-Founder – Director of New Business, Strategy & Innovation
Business Administrator with an MBA in Strategic Business Management and a Ph.D. in
Science and Technology Policy.
Matheus Ferreira
Food Technician
Biomedical scientist specialized in Food Microbiology from Universidade São Francisco. Expert in Avian, Food, environmental, and Water Microbiology.
Jéssica Milaneze
Microbiology Analyst
Biologist (UNIP) and specialist in Analytical R&D and Quality Control (UNYLEYA).
Expert in Microbiology, Molecular Biology, and Quality Assurance.
Msc. Izael Gressoni Junior
Consultant
Ph.D. candidate in Food Technology at UNICAMP, with a strong background in Food Engineering.
Consultant in Thermobacteriology, focusing on thermal treatment validation and pathogen control in low- and intermediate-moisture foods.
Dr. Cristiana de Paula Pacheco
Consultant
Food Engineer, Postdoctoral Researcher in Food Science at UNICAMP. Areas of expertise include Thermal Processing, Microbiology, Genetics, Food Safety, and Standardization.
Dayane Ruiz
Microbiology Analyst
Biomedical scientist from Universidade São Francisco. Specialist in Food Microbiology
and Quality Control.
Thainara Santos
Microbiology Analyst
Food Engineer from UNICAMP. Specialist in Microbiology and Process Engineering.
Neemias Nisoli
Consultant
Process Engineer specializing in sensor and thermocouple calibration and validation of
production plants.
Infrastructure
LABTERMO has its own infrastructure, fully equipped for microbiological analyses and experimental studies across a 150 m² area. The facility includes autoclaves, ovens, incubation chambers, laminar flow hoods, a microscope, refrigerated centrifuge, precision balances, a data acquisition system (Fluke), as well as a fully equipped training room and digital workstations. Recently, a molecular biology unit was added, featuring a portable PCR system (MinION), thermal cyclers, and complementary equipment, expanding its technical capabilities.
Focusing on spoilage microorganisms that cause significant losses to industry — such as Bacillus, Clostridium, heat- and cold-resistant molds and yeasts, lactic acid bacteria, and mesophilic and thermophilic spore-formers — LABTERMO conducts specialized assays, microbial viability testing, pathogen analysis, and efficacy assessments of sterilization processes, always grounded in scientific rigor and a strong commitment to innovation.