We are working with the growth of fungi in sheep meat products in order to study their influence on the development of flavors and aromas in the final product, in addition to the appearance of new aromatic compounds present in the product.
Tiago Santos de Almeida
Researcher- Position: Student researcher
- Discipline: Agricultural science, Animal science, Biochemistry, Bioengineering, Cellular biology, Chemistry, Food science and engineering
- Alternative protein type: Cultivated, Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Research staff
- Region: Latin America
- Technology focus: Consumer research, End product formulation and manufacturing, Feedstocks, Food safety and quality
- Location: Global