Event Date
This meeting will be available in person and online at:
Zoom Information: https://ucdavis.zoom.us/j/95530905623?pwd=dGh5NHdnMUZ4bFUydThEZC90YVNYZz09
Meeting ID: 955 3090 5623
Passcode: 636239
Dr. Ana Sato
School of Food Engineering – University of Campinas, Brazil
Seminar Title: By-products as potential ingredients to plant-based structure
Dr. Sato will present some cases of using agro-industrial by-products (e.g., leaves, beer, pies) for the development of ingredients that can be used in different food applications, such as gels and films.
Speakers Bio:
Dr. Sato holds a bachelor's degree (2002), master's degree (2005), and Ph.D. (2009) in Food Engineering from the University of Campinas, Brazil. She has experience in compound encapsulation and controlled release with a strong background in rheological analyses and the study of particulate systems. Currently, she is a professor at the School of Food Engineering/UNICAMP/Brazil and conducts research focused on compound encapsulation and plant extract extraction with a focus on proteins and the evaluation of their technological properties for various food applications.
Dr. Fabiana Perrechil
Institute of Environmental, Chemical and Pharmaceutical Sciences – Federal University of São Paulo, Brazil
Seminar Title: Protein-polysaccharide interactions applied to plant-based products
Dr. Perrechil will present the interaction of protein and polysaccharides to develop fish analogs.
Speakers Bio:
Dr. Perrechil holds a bachelor's degree (2002), master's degree (2005), and Ph.D. (2009) in Food Engineering from the State University of Campinas, Brazil. She has experience in biopolymers, encapsulation, emulsions, and rheology. Currently, she is a professor at the Institute of Environmental, Chemical, and Pharmaceutical Sciences/Federal University of São Paulo (UNIFESP).