Research Interests and Projects

RESEARCH AREAS & PROJECTS

 

ON GOING PROJECTS

– Biotechnology in the Obtention of Biomolecules: Fermentative and Enzymatic Pathways

– Biotechnology in Product Development: Fermented Foods, Probiotics and Live Vaccines

– Enzymes in the Food Industry: Production, Characterization and Technological Use

– Identification and Characterization of Organisms of Interest in Food Science

 

 

 

ON GOING PROJECTS

– Bioavailability and Biological Activity of Food Bioactives

– Chronic Diseases: Genetic Determinants, Nutrient Metabolism and Prevention

– Metabolism of Carotenoids, Phenolic and Lipids in Humans and Cellular Models

– Nutrient Metabolism and Homeostasis in Individuals with High Nutritional Needs: Human Pregnancy and Lactation and Athletes

 

 

ON GOING PROJECTS

– Microbial Ecology in Fresh, Refrigerated and Fermented Foods: A Molecular Approach

– Identification and Quantification of Pathogens in Food and Food Services

– Quality, Safety and Preservation of Foods of Animal Origin

– Residues from Agricultural Inputs as Contaminants in the Food Chain

 

 

 

ON GOING PROJECTS

– Authenticity, Frauds and Food Traceability

– Water-soluble Polymers in Food

– Proteins in Food: Molecular and Proteomic Approaches

– Aroma Chemistry and Sensory Properties of Food and its Interrelationships

– Chemistry, Quality and Bioactivity of Coffee, Fruits, Dairy, Soybean, and Brazilian Edible Plants

– Edible Oils and Lipids: Chemical Composition, Quality, Stability and Physical and Functional Properties

 

ON GOING PROJECTS

– Emulsions in Food: Development, Stability and Applications

– Innovations in Product Formulation and Development, Consumer Studies and Technology Transfer

– Microencapsulation and Nanoencapsulation of Nutrients, Aromas, Natural Dyes, Living Cells, Substances for Metabolic Regulation, Antioxidants and Other Bioactive Substances

– Membrane Technologies in the Development of Food Products and in Valorization of Agroindustrial Waste and By-Products

– Emerging Technologies and New Applications in the Development and Valorization of Products, and Food Bioactives and Additives

– Adding Value to Agroindustrial Waste and By-Products: Obtaining Bioactive Compounds and Agroindustrial Inputs for the Food Industry