Dr. Vanessa Dias Capriles is an Associate Professor in the Department of Biosciences at the Federal University of São Paulo in Brazil, where she teaches undergraduate and postgraduate courses. All her teaching, research and university extension activities are related to the interface between food science, nutrition, and health. Her research is focused on gluten-free bakery products and aimed at simultaneously improving their technological, sensory, and nutritional quality, providing solutions to meet both consumer and producer demands. Her research has been awarded prestigious scientific prizes and grants, including the Young Scientist Prize (2015) from the National Council for Scientific and Technological Development (CNPq), a grant-making foundation linked to the Ministry of Science and Technology to support Brazilian research, and the Young Investigator Grant Phase 1 (2013-2017) and Phase 2 (2022-2027) from the Sao Paulo Research Foundation (FAPESP). In the framework of national and international cooperation, she is conducting complex, interdisciplinary research using innovative approaches to improve the nutritional quality of gluten-free bakery products, and to assess their potential health benefits through in vitro, in vivo, and clinical studies. The work also involves sensory and consumer research, and the monitoring of nutrition facts and food labels, to support food legislation and food policies in the field of gluten-free products. e-mail: vanessa.capriles@unifesp.br (Source: Lattes Curriculum)
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Despite recent scientific advances and the growth of the Gluten-Free (GF) market, important issues such as the improvement of the sensory and nutritional quality of GF bakery foods, shelf life, convenience, and variety all still need to be addressed. All these factors are essential for people with gluten-related disorders to follow a more satisfying diet, in addition to improving their qu…
The present invention simultaneously improves the nutrition facts and sensory characteristics of gluten-free breads, adding functional value by incorporating a high content of psyllium into the formulation, resulting in a high fiber product with a low glycemic index. In addition, it has technological advantages because the dough can be worked by hand to shape bread rolls and bake without …
Multi-user Equipment approved in grant 2012/17838-4: Mixolab2 - Chopin Technologies (AU)
The evidence that celiac disease is the most common food intolerance in the world is driving an increasing demand for gluten-free products. However, gluten is a structure-building protein essential for formulating baked goods. Therefore, obtaining gluten-free bread (GFB) is a technological challenge. This project aims to develop GFB with high technological, nutritional and sensory quality…
The term gluten is used to designate a group of proteins present in the cereal grains wheat, rye and barley. Wheat gluten plays a very important role in the production of bakery and pasta products. However, around 1% of the world's population suffers from gluten-related diseases, such as celiac disease, dermatitis herpetiformis, gluten ataxia, wheat protein allergy and gluten sensitivity.…
The term gluten is used to designate a group of proteins present in the cereal grains wheat, rye and barley. Wheat gluten plays a very important role in the production of bakery and pasta products. However, around 1% of the world's population suffers from gluten-related diseases, such as celiac disease, dermatitis herpetiformis, gluten ataxia, wheat protein allergy and gluten sensitivity.…
Brazil is implementing new food labeling that aims to improve consumers' understanding of nutritional information on packaged foods to promote healthier food choices. Among these, the RDC 429/2020 stands out, which implements changes in nutritional labeling and establishes the front-of-package (FOP) labelling policy with warning labeling for foods that exceed the established limits for so…
(Only some records are available in English at this moment)
Sorghum (Sorghum bicolor (L.) Moench) is the fifth most produced cereal in the world, but only recently this grain has attracted the interest of researchers, food industry and consumers due to its nutritional, bioactive and gluten-free composition, and potential as a food ingredient. Sorghum currently integrates human diet in Asian and African countries and is slowly gaining popularity in…
Despite the expressive growth of the research and market of gluten-free products, gluten-free bread (GFB) still present unsatisfactory appearance, texture, and flavor, as well as low nutrient content and short shelf life. Thus, improving the technological, sensory and nutritional properties of GFB remains a major challenge. The use of alternative raw materials rich in nutrients and bioact…
Despite the growth of the gluten-free food market in recent years, there is still limited access to these products due to the high prices, limited variety and availability and poor sensory properties. However, besides the poor technological and sensory quality, gluten-free breads (GFB) often present poor nutritional composition because they are made from refined flours and starches. There…
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing research grants |
| 3 / 3 | Completed research grants |
| 7 / 7 | Ongoing scholarships in Brazil |
| 12 / 8 | Completed scholarships in Brazil |
| 24 / 20 | All research grants and scholarships |
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