Mission: studying biochemical processes that spark interest in new perspectives related to food, compatible with sustainable development!
Professor Ruann Janser Soares de Castro
Research areas
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Optimization of enzymatic and fermentative processes;
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Enzymatic treatments of different substrates to obtain bioactive compounds;
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Evaluation of the biological activity of bioactive compounds;
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Recovery of substances with biological potential from animal, vegetable and microbial residues and by-products.
Professor Helia Harumi Sato
Research areas
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Microbial, vegetable and animal enzymes;
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Selection of enzyme-producing microorganisms;
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Optimization of fermentation processes, extraction and purification of enzymes;
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Immobilization of enzymes and microorganisms;
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Production of oligosaccharides/prebiotics, flavorings, bioactive peptides and alternative sugars.
