Use of PANC as ingredients for plant-based products; Development of plant-based products using the ingredients developed; Using local food matrices as alternative sources of protein.
Tatiana Lemos
Researcher- Host institution: Universidade Federal do Maranhão
- Position: Principal investigator
- Discipline: Food engineering, Food science, Microbiology, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students, Research staff, Undergraduate students
- Region: Latin America
- Technology focus: Consumer research, End product formulation and manufacturing, Feedstocks, Food safety and quality, Ingredient optimization
- Location: Imperatriz, MA, Brazil