Nutritionist. Master’s and PhD in Science at Federal University of São Paulo (UNIFESP) – Baixada Santista Campus – Brazil. Visiting PhD Student at Instituto Superior de Agronomia in the Universityof Lisbon (ISA-ULisboa). Currently, teaches in Nutrition and Gastronomy in hybrid courses Metropolitana de Santos (UNIMES). Expert in Food Science and Technology in the development of food products for special dietary purposes and bioactive compounds, especially the use of Spirulina and its bioproducts (C-phycocyanin and residual Spirulina biomass) in bread and emulsions providing circular economy. Partnership with LCBA – UNIFESP to do bromatological analysis and in vitro digestion to understant the nutritional potential of Brazilian products made with alternative proteins. Searching for a postdoc position in this area.
The alternative
protein ecosystem
Camilly Fratelli
Researcher- Host institution: Universidade Federal de São Paulo
- Position: Other
- Discipline: Food science, Gastronomy, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Other
- Region: Latin America
- Technology focus: Food safety and quality, Ingredient optimization
- Location: Brazil