Mission: studying biochemical processes that spark interest in new perspectives related to food, compatible with sustainable development!
Project: Expanding the bioactive and technological potential of insect protein hydrolysates
Period: 2024 - current
Funding Agency: National Council for Scientific and Technological Development - CNPq
Coordinator: Professor Ruann Janser Soares de Castro
Project: Fermented products obtained from Brazil nut and babassu flour: combining scientific and traditional knowledge for innovation, health promotion, food security and income generation for communities in the Amazon region
Period: 2022 - 2023
Funding Agency: The Good Food Institute Brasil - GFI Brasil
Coordinator: Prof. Dr. Ruann Janser Soares de Castro
Project: How can germination and enzymatic hydrolysis affect the biological properties and bioaccessibility of bioactive compounds in mustard seeds?
Term : 2022 - current
Funding agency : Foundation for Research Support of the State of São Paulo - FAPESP
Coordinator : Prof. Dr. Ruann Janser Soares de Castro
Projeto: Adding value to the black soldier fly larvae (Hermetia illucens) production chain: an integrated view of processes to obtain products with multiple applications.
Period: 2022 - current
Funding Agency: National Council for Scientific and Technological Development - CNPq
Coordinator: Professor Ruann Janser Soares de Castro
Project: Simulated digestion of black cricket proteins and bioaccessibility of bioactive peptides.
Period: 2021 - 2024
Funding Agency: National Council for Scientific and Technological Development - CNPq
Coordinator: Professor Ruann Janser Soares de Castro
Project: Modification of the biological potential of black cricket (Gryllus assimilis) proteins: how does enzymatic hydrolysis affect its bioactive properties?
Period: 2019 - 2022
Funding Agency: National Council for Scientific and Technological Development - CNPq
Coordinator: Professor Ruann Janser Soares de Castro
Project: Associated biological processes for the production of multifunctional compounds: effects of germination, fermentation and enzymatic hydrolysis on the bioactive properties of lentils (Lens culinaris).
Period: 2017 -2020
Funding Agency: São Paulo Research Foundation - FAPESP
Coordinator: Professor Ruann Janser Soares de Castro
