Consumer Perception of alternative proteins, mushroom-based protein via liquid fermentation.
Pricila Veiga-Santos
Researcher- Host institution: São Paulo State University
- Position: Principal investigator
- Discipline: Food engineering, Food science, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Lab equipment: Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fermentation, Fruit & vegetable processing, Meat processing, Plant protein processing
- Region: Latin America
- Technology focus: Bioprocess design, Consumer research, End product formulation and manufacturing, Food safety and quality
- Location: Brazil