Mission: studying biochemical processes that spark interest in new perspectives related to food, compatible with sustainable development!
Francielle Miranda de Matos
PhD student
Project: Simulated digestion of black cricket proteins: a study based on the bioavailability of active peptides.
CAPES Scholarship
Mayra de Lima Mendonça
PhD student
Project: Alternative fermentative processes for beer production.
CAPES Scholarship
Daniela FLC Cavenaghi
PhD student
Project: Enzymatic hydrolysis of mushroom proteins (Pleurotus spp.) and obtaining peptides with antioxidant, antidiabetic and antihypertensive properties.
DINTER
Mariana de Oliveira Silva
PhD student
Project: Associated biological processes to modify the biological potential of seriguela pulp.
CAPES Scholarship
Jayme César da Silva Júnior
PhD student
Project: How can the integration of different biological processes affect the bioactive properties of pumpkin seeds and skins?
CAPES Scholarship
Simone AM from France
PhD student
Project: Application of biotechnological processes to recover bioactive compounds from annatto residues.
CAPES Scholarship
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Yuri Matheus Silva Amaral
PhD student
Project: Adding value to the black soldier fly larva (Hermetia illucens) production chain: an integrated view of processes to obtain products with multiple applications.
CAPES Scholarship
Letícia Nunes da Cruz
PhD student
Project: Obtaining protein ingredients through biotechnological processes.
CAPES Scholarship
Fernando Azevedo de Lucena
PhD student
Project: Alternative sources of proteins obtained by fermentative processes: production, characterization and applications.
Fernando Jose SL Junior
Master's student
Project: Enzymatic hydrolysis of feather meal for the production of bioactive ingredients.
Marcos Huann B. Holanda
Master's student
Project: Biochemical transformations during the germination process and their effects on the biological properties of grains.
CAPES Scholarship
Beatriz Veltre Costa
Master's student
Project: Biotransformation of flours from the Amazon region by fermentation processes to produce ingredients with better functional and bioactive properties.
CNPq Scholarship
Lucas Magalhães Campos
Master's student
Project: Combined enzymatic treatments of protease and transglutaminase to obtain vegetable protein-based ingredients for application in ice cream.
Bruna Egilio Macedo
Undergraduate research
Project: Effects of in vitro digestion on phenolic compounds and properties
seriguela pulp antioxidants (Purple spondias L.) enzymatically treated.
CNPq scholarship holder
Cecília C.R. de Souza
Undergraduate research
Project: Semi-solid fermentation of black soldier fly larvae flour (Hermetia illucens) using Aspergillus tubingensis: a study on enzyme production, antioxidant properties and digestibility of fermented products
CNPq scholarship holder
Giovanna G. de Campos
Undergraduate research
Project: Application of different extraction processes to recover antioxidant compounds from annatto cachopa.
CNPq scholarship holder
Giovanna R. da Silva
Undergraduate research
Project: Pumpkin peels as a substrate for semi-solid fermentation: study of process parameters for protein enrichment and obtaining antioxidant compounds and enzymes.
CNPq scholarship holder