We work with alternative sources of proteins obtained through fermentations by GRAS microorganisms using agro-industrial by-products as substrate. The team has been working with this type of fermentation for 10 years to obtain compounds of interest. And lately, following the worldwide demand, research using alternative proteins from agro-industrial co-products and / or their fermented products has been carried out. Among them, studies such as technological characteristics and the elaboration of food products naturally enriched with proteins (through fermentation) have been deepened.
The alternative
protein ecosystem
Anelise Christ-Ribeiro
Researcher- Host institution: Universidade Federal do Rio Grande
- Position: Postdoctoral fellow
- Discipline: Food engineering, Food science, Nutritional science
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research
- Region: Latin America
- Technology focus: Bioprocess design, End product formulation and manufacturing, Feedstocks, Ingredient optimization
- Location: Rio Grande do Sul, Brazil