Rita Falcão

In my research project, I will use cowpeas, “Dunaliella salina”, and “Gracilaria gracilis” as alternative protein sources. My Ph.D. proposal aims to promote the utilization of these raw materials by improving their flavor profile through a deodorization step. Moreover, the project aims to create plant-based snacks and meat alternatives that are both nutritious and clean-label. This will be achieved through innovative techniques like dry fractionation and supercritical carbon dioxide extraction to obtain protein-rich ingredients with enhanced flavor profiles. Furthermore, extrusion and 3D printing technologies will be utilized to produce food prototypes. The cowpea starch-rich fraction, a by-product obtained during dry fractionation will also be integrated into food prototypes, targeting clean-label formulations. The generated knowledge will advance a more sustainable food industry aligned with circular economy principles.