Mission: studying biochemical processes that spark interest in new perspectives related to food, compatible with sustainable development!
Professor Ruann Janser Soares de Castro
Research areas
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Enzymatic and fermentative biotechnology applied to the modification of food matrices.
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Evaluation of bioactive properties and identification of functional metabolites.
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Sustainable valorization of waste and by-products through biotechnological routes and circular economy.
Professor Helia Harumi Sato
Research areas
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Microbial, vegetable and animal enzymes;
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Selection of enzyme-producing microorganisms;
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Optimization of fermentation processes, extraction and purification of enzymes;
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Immobilization of enzymes and microorganisms;
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Production of oligosaccharides/prebiotics, flavorings, bioactive peptides and alternative sugars.
