Undergraduate student in Food Science at the "Luiz de Queiroz" College of Agriculture (ESALQ - USP), currently in the 4th year (8th semester) and a FAPESP scholarship holder in the Laboratory of Meat Quality and Processing. With almost three years of research experience, I have worked on projects focused on sodium reduction in meat products such as hamburgers and sausages, as well as the development of new foods, including protein pasta with freeze-dried meat flour. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
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Pasta is a widely consumed food and a good source of carbohydrates, but it generally lacks protein and the full range of amino acids, as well as functional bioactive compounds. Despite its growing popularity, the constant demands of consumers for a healthier lifestyle have encouraged food scientists and industrial producers to go beyond the traditional boundaries of pasta production, rese…
| 1 / 1 | Completed scholarships in Brazil |
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