Use of protein, polysaccharides and lipids for development of food grade structures, such as gels, emulsions and films and evaluation of in vitro digestibility.
Ana Carla Sato
Researcher
Ana is a GFI-funded researcher. Read more about our Research Grants Program here.
- Host institution: University of Campinas
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research
- Hiring for: Graduate students, Postdoctoral fellows, Research staff
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Ingredient optimization, Other
- Location: São Paulo, Brazil