My research seeks to shed new light on how processing and storage affect the formation of oxidized lipid products and the formation of off-flavor in plant ingredients.
Fernanda Dias
Researcher- Host institution: University of Minnesota
- Position: Principal investigator
- Discipline: Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students
- Region: North America
- Technology focus: Ingredient optimization, Target molecule selection
- Location: Minneapolis, Minnesota, United States