The focus of the study is to create proteins rich in essential amino acids (35-50%) from yeast. Its application can be diverse, as a nutritional base directed to any food. (Foco do estudo é criar proteínas ricas em aminoácidos essenciais (35-50%) a partir de leveduras. Sua aplicação pode ser diversa, como base nutritiva direcionada para qualquer alimento).
Juliana Silva
Researcher- Host institution: Universidade Federal de Minas Gerais
- Position: Student researcher
- Discipline: Biochemistry, Other
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership
- Region: Latin America
- Technology focus: Cell culture media, Computational modeling
- Location: Brazil