We are working on implementing proteins from alternative sources in milk, aiming to analyze the product after fermentation and characterize the proteins from milk and alternative source like plants. The main goal is to identify by mass spectrometry, further bio active protein after all processes.
The alternative
protein ecosystem
Lucas Sales Queiroz
Researcher- Host institution: Federal University of Viçosa
- Position: Student researcher
- Discipline: Animal science, Biochemistry, Chemistry, Food science, Nutritional science
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Hiring for: Graduate students
- Lab equipment: Biochemistry equipment (purification/separation/HPLC/GC/MS), Microbiology equipment
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Ingredient optimization, Target molecule selection
- Location: Juiz de Fora, Minas Gerais, Brazil