We are working on the role of different ingredients and water on the texture properties of a meat analogue.
João Laurindo
Researcher- Host institution: Federal University of Santa Catarina
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Food safety and quality
- Location: Florianópolis, SC, Brazil