We are working on chemical characterization and evaluation of the health benefits of macauba pulp oil, macauba kernel flour (with the focus on its proteins) and macauba kernel proteins (concentrate and isolate). In addition, we are working on developing different food products containing macauba (pulp oil, kernel flour, kernel proteins, defatted pulp and kernel meals).
Frederico Barros
Researcher- Host institution: Universidade Federal de Viçosa
- Position: Principal investigator
- Discipline: Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research, Providing guest lectures
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: Minas Gerais, Brazil