Glutamic Acid is constituent of many proteins, being important as neurotransmitter and in sugar and fat metabolism. Monosodic glutamate is one of the main responsible for Umami taste, usually associated to proteic food. It can be detected using capillary electrophoresis, among other techniques. In this project we intend to use the know how of mesoscale analysis and miniaturization techniques, used in medical analysis, to develop a lab-on-a-chip able to detect and quantify glutamate present in food. To reach this objective, there will be also necessary to miniaturize the sample pre-treatment. If successful, the device will permit fast and trustful detection with small sample amounts.
News published in Agência FAPESP Newsletter about the scholarship: