We worked with brewer’s yeast as a source of protein to replace soy textured protein in burgers.
Darlene Cavalheiro
Researcher- Host institution: Federal University of Santa Catarina
- Position: Principal investigator
- Discipline: Food science
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Hiring for: Graduate students
- Lab equipment: Pilot plants, Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fruit & vegetable processing, Meat processing
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Feedstocks
- Location: Santa Catarina, Brazil