New ingredients for cultured meat – research on scaffolds and product formulation from cultured proteins. We work with a mix of vegetable proteins with different functionalities for gastronomy. We are specialists in oils and fats and microencapsulation techniques.
Maria Cristina Mascarenhas
Researcher- Host institution: Noviga Partner
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Cultivated, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities, Technical consultation
- Hiring for: Graduate students, Undergraduate students
- Lab equipment: Microscopy equipment, Other, Sensory and food science analysis equipment
- Pilot equipment: Oils & emulsion processing, Other
- Region: Latin America
- Technology focus: End product formulation and manufacturing, Ingredient optimization, Scaffolding and structure
- Location: Brazil