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Bio
I am Research Scientist and I have been developing research about waste reuse since graduation. In my Master’s degree, I started my research at the Biotechnology & Biochemical Engineering Laboratory (BiotecLab), where I studied the production of polyunsaturated fatty acids by yeast using residues such as raw glycerol and cheese whey permeate. During my Master’s degree, I also participated in scientific consulting for the food industry, in which I learned about solid-state fermentation and the use of enzymes and microorganisms in the biotransformation of agro-industrial residues, such as soybean hulls. In my doctoral studies, I started to research the biotechnology and microbiology of kombucha, performing analysis of the microbial composition and selecting yeasts and bacteria for the fermentation process. Currently, I am a postdoctoral researcher at the Food Science and Technology Institute (UFRGS), where I am studying the biotransformation of agro-industrial residues into novel ingredients for food application.
Research Interests
Papers共 11 篇Author StatisticsCo-AuthorSimilar Experts
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Bruna Dartora,Lilian Raquel Hickert,Mariana Fensterseifer Fabricio,Marco Antonio Zachia Ayub, Junior Mendes Furlan,Roger Wagner,Karla Joseane Perez,Voltaire Sant 'Anna
FOOD RESEARCH INTERNATIONALno. Pt 1 (2023): 113569-113569
Food Science and Technology (2023)
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023): 100844
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023): 100789
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIASno. 4 (2023): e20191256-e20191256
Fernanda Otesbelgue Pinto, Thais Lopes, Audren Monteiro Vieira, Renata Ott Oliveira,Fernanda Fraga Gomes,Mariana Fensterseifer Fabricio,Marco Antonio Zachia Ayub,Sandra Denise Camargo Mendes,Danielle Machado Pagani,Patricia Valente
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2022): 1-12
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