We are working for the improvement of the protein quality from sustainable sources (agroindustrial by-products) through conventional and emerging food processes, aiming the diversification of the protein sources available for human consumption.
Amanda G. A. Sá
Researcher- Host institution: Federal University of Santa Catarina
- Position: Student researcher
- Discipline: Food engineering, Food science, Nutritional 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: Food safety and quality, Ingredient optimization, Other
- Location: Santa Catarina, Brazil