Undergraduated in Food Engineering at the Federal University of Minas Gerais (UFMG) with a mobility course in Food Process and Technology at the University of The Hague. He holds a Master's degree and is a Ph.D. candidate in Food Engineering at the University of Campinas (Unicamp). He is currently conducting research in process engineering with a focus on extraction, characterization and functionalization of plant proteins. He is co-founder of the Alt Protein Project UNICAMP, which focuses on the promotion and scientific dissemination of alternative proteins. (Source: Lattes Curriculum)
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Obtaining proteins from agro-industrial by-products can add value and reduce waste, resulting in a more sustainable form of protein production. Flaxseed meal, a by-product of flaxseed oil extraction, contains up to 40% protein. However, more efficient protein extraction processes and protein isolates with better functionalities are necessary to expand the use of plant proteins. In this co…
The increasing demand for healthier food options and meat alternatives has attracted considerable interest from academia, industry, and consumers. Despite this, meat substitutes are often criticized for their dryness and insufficient mouthfeel compared to real meat. The mouthfeel is typically enhanced by fat particles that provide lubrication during consumption. However, when oil is added…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 2 / 2 | All Scholarships |
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