CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
I am a researcher in food and bioprocessing, and I currently develop strategies to transform agricultural and food wastes into value-added products for the food and pharmaceutical industries. EXPERTISE - Design, management, and development of research projects from concept to application, in the food and bioprocessing fields. - Development of biotechnological and downstreaming processes for the recovery of food compounds from agricultural/food wastes. - Analysis and interpretation of research data (Screening of variables and process optimization, process modeling, structured research data analysis). - Application of food product engineering concepts to food ingredients: emulsification and structuring of food ingredients, enzymatic transformations, spray drying and membrane separation processes. - Investigation and evaluation of bioactive properties of food compounds. (Source: Lattes Curriculum)
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The second largest waste produced by the brewing industry is the brewer spent yeast. It is rich in nutrients, especially protein, but it is still mainly used as animal feed. The objectives of this work are to study the protein hydrolysis of brewer's spent yeast, fractionate, concentrate and characterize the protein fractions obtained, identify the peptides and evaluate their biological ac…
Brewer's spent yeast is the second major by-product from the brewing industry and due to its low cost and high protein content, it has been considered as an interesting source of bioactive peptides. Membrane technology has been used for the fractionation and concentration of high value molecules, such as peptides but very little is available about the membrane fractionation and concentrat…
| 1 / 1 | Completed scholarships in Brazil |
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