University of Campinas
• Founded in 1966
• Not for Profit
◦ No tuition charged
• Budget
◦ US$ 935 million from São Paulo State
◦ US$ 297 million from other sources
◦ US$ 16,1 million in Industry Sponsored Research (2013)
The University - Structure
• 23 Schools and Institutes
• 6 Campuses
Campinas, Piracicaba, Limeira, Paulínia
• 3 Hospitals
856 beds
Medical SchoolDental SchoolPhysical EducationPhonoaudiology
PhysicsBiologyChemistryMathematicsComputer ScienceGeosciences
PhilosophySocial SciencesPolitical ScienceEconomicsLanguageEducationMedia Studies
ElectricalMechanicalChemicalFood ScienceAgriculturalCivilManufacturingProduction
Research and Teaching Areas
Our Students
• Undergraduate: 18,338 students 70 academic programs
• Graduate: 16,195 students 74 masters
5,263 students 68 doctorates
6,141 students 14 specializations
1,425 students
RESEARCH – 15% OF BRAZILIAN PUBLISHED ARTICLES
Articles Indexed (ISI) – 2009 to 2013
Source: AEPLAN/Anuário Estatístico 2014
2009 2010 2011 2012 2013
2812 2771 29813238
3149
Unicamp rankings
3rd university on the ranking of the Latin America region's top-performing universities (Quacquarelli Symonds)
15th university on the ranking of the 50 best universities of the world under 50 years old (Quacquarelli Symonds)
37th university on the the list of the world's top 100 universities under 50 years old (Times Higher Education*) - the only Latin American university on the list
*On THE´s ranking, scientific research has greater weight comparing with the order criteria.
Inova Unicamp Innovation Agency
Inova is the Technology Transfer Office of UnicampIt precedes the national regulation in the sector:
Innovation Law (2004)
History of management of Intellectual Property and Technology Transfer at Unicamp
• 1984 – Creation of the Permanent Committee for Industrial Property
• 1990 – Creation of the Technology Transfer Office
• 1998 – Transformed into the Office of Broadcast and Technology
Services
• 2003 – Transformed into Inova Unicamp Innovation Agency
Inova Unicamp
Mission: Identify and promote opportunities to stimulate innovation and entrepreneurship activities, expanding the impact of teaching, research and extension in favor of sustainable socioeconomic development.
Main Areas:
• Intellectual Property
• Technology Transfer and Industry Sponsored Research
• Entrepreneurship
• Science Park
Inova Unicamp: Main Areas
1. Intellectual Property
2. Technology Transfer and Industry Sponsored Research
3. Entrepreneurship
4. Science and Technology Park
What do we protect?
• Technologies developed in the scope of the research at Unicamp (not funded by companies)
• Technologies developed in partnership with companies
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50 52 52
51
67
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2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
Patents filed in Brazil
• Portfolio of 833 patentsin December 2013
• 95 licensed patents• 15 PCTs in 2013
Inova Unicamp: Main Areas
1. Intellectual Property
2. Technology Transfer and Industry Sponsored Research
3. Entrepreneurship
4. Science and Technology Park
1 1
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2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
54 active licenses
Licensing agreements with 76 companies
Inova Unicamp: Main Areas
1. Intellectual Property
2. Technology Transfer
3. Industry Sponsored Research
4. Entrepreneurship
5. Science and Technology Park
Incubator
• Not-for-profit business incubator dedicated to stimulating the development of advanced technologies and promoting the formation, growth, and retention of early stage technology-based companies
• Incamp was founded in 2001 and incorporated to Unicamp Innovation Agency in 2003
40 Graduated companies
Biotecnology and Food Sciences(#8)
Information Technology(#12)
Integrsec
Engineering and Consulting(#11)
Energy (#8)
AgmesEFB Technology
Meta Material
Immunocamp
Acen
It was founded in 2002. Their headquarter is based on San Jose, California, USA, and their research and development headquarter is based in Campinas, SP, Brazil
In 2006, Griaule won the Fingerprint Verification Competition (FVC2006).
Dr. Iron Daher, CEO and Chief Scientisthttp://www.griaulebiometrics.com
Founded: 2011Angel Investment: Capital + knowledgeObjective: To invest in technology-based startups and high
growth potentialPartners: 50 mostly alumni
First investment roundup to 10 startups
up to $ 1,2 million
http://ivp.net.br
4 companies
Inova Unicamp: Main Areas
1. Intellectual Property
2. Technology Transfer
3. Industry Sponsored Research
4. Entrepreneurship
5. Science and Technology Park
• 100,000 m2 area inside the campus of Campinas
• Who is eligible?• Companies with research partnerships established with
Unicamp
• Incubated Companies
• Projects can be hosted:• Leasing available space
• New buildings
Constructions
The partner company is in charge of the construction and related expenditure.
Our limitations:
• Unicamp can’t sell land
• The University holds property of the building
The Companies’ rights:
The company will be allowed to stay in the science park without having to pay the rent for a period between 10-20 years.
Leasing
• Occupancy fee: around R$ 60.00 for square meter
• Maintenance fee: around R$ 10.00 for square meter
• Total area of 1097.09 m2
• To be delivered
• In negotiation with a multinational to host several projects
Biofuel Innovation Lab
• The total area - 2.659,91 m²
• 2 floors with Lenovo
• 2 floor in negotiation with other companies (ground floor and second)
• 1 floor for incubated companies
Innovation Center andIncubator
Park´s occupation
LIB
SamsungIBM, BB,
MC1, Softex
Innovation Center and Incubator
BNDESTecnometal
Lenovo
LACTAD
FINEP newbuilding
UMIPGenclima
LABRISERLIEM
Competence in Food Technology
Meat and Byproducts
Fruits, Vegetables, Beverages, Chocolate and Sweets
Oils and Fats
Emerging Technologies for Processing
Milk and Dairy Foods
Cereals, Roots and Tubers
Packaging and Food Stability
Functional Foods and Bioactive Compounds
Carotenoids, Anthocyanins and Vitamins
Volatile Compounds in Foods
Thermal Processes (Microorganisms)
Enzymes and Microorganisms of Commercial Interests
Compounds Production for Biotechnology
Lipids and Cholesterol
Competence in Food Science
Bioengineering
Process Engineering in the Food Industry
Refrigeration
Nutrition
Consumption and Food Quality
Competence in Food Engineering and Nutrition
• Developed at the Food Engineering School at Unicamp (FEA);
• Improves the nutritional quality and uses cheaper raw materials;
• Product without trans fat and with low level of saturated fat.
Vegetal compositions reduces trans and saturated fat in filling biscuits
Dr. Renato Grimaldi andProf. Lireny Gonçalves
As result of industry sponsored research
Unicamp Patent PortfolioApplication in food industry
A23L /IC - FOODS, FOODSTUFFS, OR NON-
ALCOHOLIC BEVERAGES; THEIR PREPARATION OR TREATMENT;
12
A23K /IC - FEEDING-STUFFS SPECIALLY
ADAPTED FOR ANIMALS; METHODS SPECIALLY
ADAPTED FOR PRODUCTION THEREOF; 4
A61K /IC - PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET
PURPOSES; 3
C12N /IC - MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS
THEREOF; 3C12P /IC - FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED …
A23J /IC - PROTEIN COMPOSITIONS FOR
FOODSTUFFS; 3
A23C /IC - DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF; 3
A23F /IC; 2
A61P /IC; 2
C12R /IC; 2
A23B /IC; 1
C07D /IC; 1
A01H /IC; 1
G01N /IC; 1
B01D /IC; 1
A23P /IC; 1
A23G /IC - COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF; 1
C08B /IC; 1A23D /IC; 1
C11B /IC; 1C11C /IC; 1
48 Famílias de Patentes
UNICAMP was founded in 1966. FEA was founded in 1967.
It was the first School of Food Engineering in Latin America.
Physical area 25,000 m²
Buildings 17
Laboratories and pilot-plants 45
FACULTY MEMBERS
Professors 48
• Department of Food Engineering 17
• Department of Food and Nutrition 06
• Department of Food Science 11
• Department of Food Technology 14
Staff Members 115
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
GENERAL INFORMATION
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
Students enrolled in Extension Courses 101
Students enrolled in Specialization Courses 75
Number of courses offered 25
LIBRARY
Theses (PhD and Master’s Degree) 2,880
Books 14,600
Journals (current) 235
E-books 200
Electronic journals 165
EXTENSION AND SPECIALIZATION COURSES
Department of Food Science Department of Food and Nutrition
Department of Food Technology Department of Food Engineering
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
LASEFI – Supercritical Technology
LACPA – Automation Control Lab.
LAREFRI – Refrigeration Lab.LEB – Laboratory of Process Engineering
Laboratory of
Bioprocess
Engineering
Fermentation Processes and
Residual Water Treatment Lab.
Physical Measurements Lab.
Appropriate Technology Lab.
Department of Food Engineering
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
• Meat Products and Processes Pilot
Lab.
• Dairy Products Pilot Lab.
• Fruit, Vegetables, Beverages and
Confectionery Products Pilot Lab.
• Fats and Oils Pilot Lab.
• Cereals, Roots and Tubers Pilot
Lab.
Department of Food Technology
•Packaging Laboratory
•Hygiene and Legislation Laboratory
•Novel Technologies
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
Bioflavour LaboratoryFood Analysis
Study of Carotenoids
Food Biochemistry
Food Microbiology
Microbial Systematics and Physiology Lab.
Food Chemistry
Food Toxicology
Department of Food Science
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
Food Services Lab.
Lipids Lab.
Food Microstructure Lab.
Dietary Planning Lab.
Nutrition and Metabolism Lab.
Sensory Analysis Lab.
Protein Sources Lab.
Quality Control Lab.
Nutritional Biochemistry Central Lab.
Analytical Central Lab.
Department of Food and Nutrition
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
UNDERGRADUATE PROGRAM
Undergraduate students 700
Day-time course 465
Evening course 235
GRADUATE PROGRAM
Graduate students 445*
Master's Theses concluded 61
Doctorate Theses concluded 45
Scholarships from CNPq 104
• Master's Degree 45
• Doctorate Degree 59
Scholarships from CAPES 82
• Master's Degree 31
• Doctorate Degree 51
Scholarships from FAPESP 28
• Master's Degree 5
• Doctorate Degree 23
Courses Master’s
Degree
Doctorate Total
Food Science 49 67 116
Food Engineering 36 74 110
Food Technology 32 51 83
Food and Nutrition 32 27 59
Total 149 219 368
Special Students: ...................................................................... 77
*General Total: ..........................................................................445
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
CAPES* EVALUATION 2001/2003 - CLASSIFICATION A
Grade (0 to 7):
Department of Food Engineering 7
Department of Food Science 7
Department of Food and Nutrition 5
Department of Food Technology 6
PUBLICATIONS
Research Areas 47
Funded Projects in 2011 155
Funding from Fapesp 52
Total Number of Publications 696
• Articles Published in Scientific Journals 195
• Published Abstracts 208
• Congresses and Other Events 244
*Coordination for the Improvement of Higher Education Personnel (CAPES)
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
UNDERGRADUATE PROGRAM
Day-time Course*FOOD ENGINEERING
Evening Course**FOOD ENGINEERING
Academic Training Program
COMESTAG
PAD - Programa de Apoio Didático (Teaching Support Program)
PED - Programa Estágio Docente (Teaching Training Program)
GEPEA - Empresa Júnior (Junior Enterprise)
CAFEA - Centro Acadêmico (Students’ Council)
*Day-time course: 8 a.m. to 6 p.m. (5 years); 80 students/year**Evening course: 7 p.m. to 11 p.m. (6 years); 35 students/year
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
GRADUATE PROGRAM
Grade 7
CAPES
Grade 6
CAPES
Grade 7
CAPES
Grade 5
CAPES
Food Science Food and NutritionFood TecnologyFood Engineering
Masters and Doctorates
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
EXTENSION COURSES
EXTENSION SPECIALIZATION
1. Food Quality and
Safety Management
2. Food Science and
Technology
In Company
F.E.A.
1. Good Manufacturing Practices, Sanitization and HACCP Systems in the
Food Industry
2. Good Food Manipulation Practices
3. Experimental Design and Process Optimization
4. Advances in Sensory Analysis of Foods and Beverages
5. Functional Foods: Biochemical Aspects and Importance in the Food
Industry
6. Sensory Analysis Applied to Sweeteners for Saccharose Substitution in
Various Products
7. Juice, Nectar and Pulp Processing
8. Refrigerated Storage and Distribution of Foods
9. Sensory Analysis of Beverages
10. Energetic Analysis of Projects for Sustainable Development
11. Methods for Sensory Analysis of Foods
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
• Base Alimentarium – Digital Theses Data-Base – complete text
• COMUT: Journal article exchange program
• Access to the JOURNAL AND PATENT PORTAL – CAPES
• Access to Data-Bases – in all areas
• Access to bibliographic material at FEA
• Consultation at other Libraries in UNICAMP
• FEA Scientific Production Data-Base (in project)
• Scientific Journal: Brazilian Journal of Food Engineering (in project)
UNIVERSITY OF CAMPINAS
SCHOOL OF FOOD ENGINEERING
Research line: Modification, control and stabilization of the crystallization and polymorphic behavior of fats with emphasis in cocoa butter and
in palm oiland applications in chocolates
PREVIOUS RESEARCH
2001: Fractionation of cupuassu fat for application in chocolatesSame 6 polymorphic forms (DSC); 3 CBEs (blends of 30ºC-stearin + PMF); chocolates (16% of CB replaced by CBE).
2005: βV is predominant (PLM, DSC, X-ray diffraction and SYNCHROTRON)
2008/9: Blends of CB and alternative fats(cupuassu, palm oil, palm kernel oil) → fat bloom
[2003/6: Instantizing of cocoa mixtures by agglomeration]
54
2010 – 2014: FAPESP Research Funding ProjectInteracting labs
A. Marangoni
K. Sato
G. Mazzanti
W. Danzl
Impact of minor lipids on TAG crystallization
• Monoacylglycerols and diacylglycerols as modifiers of the thermal behavior, microstructure, polymorphic transitions and phases equilibrium of pure triacylglycerols (model systems).
II. Impact of emulsifiers and/or hardfats on industrial fat crystallization and storage
• Selection of specific emulsifiers and hardfats as structuration agents for cocoa butter, palm oil, palm oil mid-fraction, low trans and low sat fats processing.
III. Modifying crystallization patterns by seeding process
• Development of seeding techniques and the use of hardfats (fully hydrogenated palm, cottonseed, soybean, crambe oils) to improve technological processes involving cocoa butter and palm oil.
IV. Technological applications
• Development of high-quality chocolates by incorporation of new lipid materials and modification of the conventional production processes.
Research Goals:
56
Influence of sorbitan monostearate (SMS) and cocoa butter stearin (CBSt) on CB structuration
58Isothermal crystallization at 17.5ºC
FAT BLOOM in bars of dark chocolate
30th day
90th day
30th day
90th day
Stored at 20ºCStored under 24h-cycling
(20/32ºC)
A, D - standard formulation
B, E - CB:CBSt = 80:20
C, F - CB:SMS = 99.5:0.5
59
25
30
35
40
45
50
55
0 10 20 30 40 50 60 70 80 90
Whiteness
Index
Time (days)
Whiteness index
D
F
E
A, B, C
60
β(V)
β(VI)
β(V)
β(VI)
β(VI)
Palm oil attributes-tailoring for applications in fat-based productsEffect of blends with hardfats on crystallization kinetics, at 25ºC
61
Palm oil Palm oil:
5% FHPO Palm oil:
5% FHCO
Palm oil:
5% FHSO Palm oil:
1% FHCR Palm oil:
5% FHCR
Microstructure
A significant reduction of the residual amount of liquid oil in the
blends and an increase in the number of crystals were
observed.
61.6 µm 24.1 µm 23.6 µm
21.1 µm 12.0 µm
Consistency
Samples added with FHCO, FHPO and
FHSO showed a significant increase in
consistency when compared to pure
palm oil.
12.46 µm
62
Hardfats as crystallization seeds (CS)Spray freezing (air at 0ºC)
SEM image of soybean oil hardfat spheres
63
Polymorphic transitions of CS at 45ºC
Process conditions:
Tfeed = 80ºC
Pneumatic nozzle:
Air pressure = 1.5kgf/cm2
Orifice diameter = 0.7mm
Hardfats as crystallization seeds
Snap of bars of tempered and non-tempered chocolates with and without CS
Snap (kgf/cm2)Tempered chocolates
100% CB
CB:FHCrambe oil = 98:2
CB:FHSoybean oil = 98:2
Non - tempered chocolates
100% CB
CB:FHCrambe oil = 98:2
CB:FHSoybean oil = 98:2
64
Functional fats structured with
phytosterols
Structuration of zero trans and low SAT fats through
interesterification processes (palm and canola oils
plus10% phytosterols) for food/nutritional applications
Combination of technologies for
CBEs development
Cocoa butter equivalents by thermal fractionation,
total hydrogenation and/or chemical interesterification
of selected blends of palm, canola and high oleic
sunflower oils
Use of ball mill on chocolate mass refining
Vertical stirred tank ball mill refiner. Influence on
particle size distribution, rheological characteristics,
crystallization/melting patterns and on sensorial
attributes of chocolates
Prof. A.P.B.Ribeiro [email protected]
65
2014 – 2016 Current Research
Stabilization technology for Cocoa Butter and Chocolate636_HIDROGENADOS - BR 10 2012 024791 7
Researchers (PhD) Theo Kieckbush and Ana Paula Ribeiro
Use of vegetable oils with differentiatedchemical composition
Improvement of the chocolate temperingprocess
Obtaining a consistent cocoa butter
Cla
ims
Stabilization Process for Cocoa Butter and Chocolate;
Obtaining Process of crystallization seeds;
Crystallization Seeds;
Stabilized products and their uses.
Stabilization technology for Cocoa Butter and Chocolate636_HIDROGENADOS - BR 10 2012 024791 7
Researchers (PhD) Theo Kieckbush and Ana Paula Ribeiro
Know-How for Fat Bloom Controlling856_POLIMORFICA – Know-how
Chief Researcher Theo Kieckbush, PhD
Development Control of Fat Bloom and of Polymorphic Transition
Optimization of the tempering process with one step reduction
Promotion of barrier to moisture absorption
Research Center for Chemistry, Biology and AgricultureCPQBA/UNICAMP
Researcher: Marta Cristina Teixeira Duarte, PhD
Microbiology Division
Main Research
“Bioprospection of antimicrobial compoundsfrom medicinal and aromatic plants”
Goal: Find new leads from natural resourcesreplacing synthetic products
Range: To combat the microbial drug resistance: a serious threat to global public health
Cosmetics
Food
Agriculture
Animal Health
MedicineImproper and incorrect use
Animal growthpromoter
As Food PreservativesTreatment of bovine mastitis
Parabens
Multiresistance to drugs: indiscriminate use of antimicrobials
ANTIMICROBIALS
Medicine Agriculture
Food
Cosmetics
< Resistance
New
antimicrobials
Strategies to reduce microbial drug resistance
Marine animals
Microorganisms
Isolating new antimicrobials
Why seek antimicrobials in plants?
650 native andexotic medicinal
plants
250 studied for antimicrobial
activity
Essential Oils
Extracts
Fractions
IsolatedCompounds
Collection of Medicinal and Aromatic Plants
Microbiology
Agro-technology
Pharmaceutical andOrganic Chemistry
Natural Products Chemistry
Pharmacology andToxicoloty
Multidisciplinary Studies at CPQBA/UNICAMP
• Animal Health Animal PathogensGrowth promoters
• Agriculture / FoodPhytopathogensPreservatives in Food and Feed
• Medicine Human pathogensDermatophytesfungi
• Cosmetics and Oral Care / PathogensPreservativeSystems
Target Areas for
AntibioticsReplacing
• Choice of thespecies
• Target microorganisms
• Activity assays
InitialScreening
• MIC up to 1 mg/mL• Essential oil
/Extracts Yield
• Chemical profile
• Seasonality
PotentialSpecies
DatabaseSince 1999
Partnership with companies
Applied Research
Scientific Projects
Basic ResearchDatabase
Easier to developproducts/patents
Strategies
Know-how for Natural Edible Coatings829_PEQUI – Know-how
Researcher Marta Duarte, PhD
Composition Derived From Bark Pequi Fruit Extract (Caryocar brasiliense)
Preservative Effect
Fungicidal Effect - Post-harvest Control
“Microparticles of essential oils and their uses for the prevention of enteric diseases”
Product: Additive microencapsulated (growthpromoter) in feed of piglets in the nursery phase;
Replacement of antibiotics in control of colibacilosis(Escherichia coli )
Patent recently licensedBR 10 2012 021975 1PCT/BR 2013/000324
• Developing a natural preservative from essential oils for use in cosmetic formulations
• Effects of essential oils on oral biofilms
Cosmetics /
oral care
• Screening of essential oils aimingcontrol phytopathogenic fungiand bacteria
• Mechanisms of action on fungi
Agriculture
Recent Projects
Aflatoxin and ochratoxin productionby Aspergillus spp in corn and Brazilnuts
Yeasts of importance in food
Staphylococcus aureus from bovinemastitis (milk and milking machines)
Fungi in postharvest strawberry andbacteria in tomato
Edible coatings incorporated withessential oils: tomatos; turkey meatprocessed;
Use of essentials oils in controlling
Food
Salmonella enteritidis: as additive in poultry feed
Pathogenic bacteria for fishes -development of formulation suitablefor application in aquaticenvironments
As antioxidant replacing syntheticadditives
Use of essentials oils in controlling
Feed
Goals:
Development of means for producing processed foods, from biotechnological processes, which are health promoters for the consumer;
Production of ingredients and biotechnology
processes to increase the functionality
of food;
Food Bioprocess andBioactive Compounds
Laboratories
Main Research Projects ...
Production of enzymes and bioactive compounds by microrganisms andenzyme processing;
• Microorganisms screening for enzyme, vitamin and phenolic production – studies of medium composition and physical parameters in the fermentation process : liquid and solid state fermentation in lab scale
• Processing using enzymes and microrganismos as catalysts: separatetly or together in severalmatrix;
Deployment techniques to evaluate the in vitro bioactivity of food compounds:
• Antioxidant activity,
• Cancer,
• Obesity,
• Diabetes,
• Inflammatory processes,
• Bioavailability studies in vitro,
• Microflora modulation studies, etc
Research Line 1:Biotransformation of Phenolic Compounds
Biotransformation of polyphenols from vegetal sources
Bioprocess - fermentation or enzymatic hydrolysis
Processing and production of phenolic compounds for use on a commercial scale, with objectives to generate molecules with greater bioacessibility and bioactivity for health promotion
Projects on going:
Matrix Subject
Tea (green, black and Mate tea) Enzymatic Biotransformation of the major tea phenolic compounds and potential on chemoprevention and obesity / type 2 diabetes
Matrix Subject
Orange juice • The tannase enzyme, obtained from Paecilomyces variotti, was applied in this study with the purpose of biotransforming the orange juice polyphenols and, in this way, modifying their biological activity. The results demonstrate the benefits of the biotechnological modification of natural food molecules, improving the nutraceutical potential of a popular beverage.
Working on citrus residues
Orange Residues
First, used to produce tannase...than:
• Naringenin,hesperitin obtainmentby solid-state fermentation usingcitrus residues;
• Elagic acid obtainment byenzymatic processing of citrusresidues;
• improvement of orange juice inantioxidant phenolics usingtannase enzyme
• cancer, obesity and antioxidantevalution of extractsbiotranformed in animal cells
Matrix Subject
Soybeans Soymilk is a substrate that has shown the potential to produce new healthy appealing foods. In order to increase the content of bioactive isoflavones and assess the viability of biotechnological processes for the production ofequol in vitro, we will investigate the application of starters and probiotic lactic acid bacteria in the fermentation of soymilk, combined with the action of the tannaseobtained from Paecilomycesvariotti.
Functional oils- Enzymes applied in extraction, and re-estruction of triacilglycerois
Matrix Subject Team
Amazonian oils Production of special lipidsby enzymaticinteresterification of exoticoils from Amazon: assessingthe biochemical potencial of new products.
Extration and reestruturedlipids
LIPASES (lab taylor made)
Profa. Juliana (DEPAN)Profa. Gabriela (DEPAN)Profa. Ana Paula Badan ( DTA)Paula Speranza. Pos doc
Research line 2:
Patauá:palmaBuriti:murumuru
Extraction using enzymes
Physical chemical characterization for development of new oil-based products (food and cosmetics) by enzymatic interestrification
Biological properties: Antimicrobial activity; Antioxidant activity
Research Line 3:
Fitase production by yeasts, and molds in different substrates usingsolid state fermentation: Burkolderia sp; Saccharomyces sp.; Paecylomyces variotii; Rhizopus sp and others wild strains;
Production of fitase in castor bean cake tungue and cotton cake;
Detoxification of substrates and high yield of production;
Detanification and dephytinization of sorghum and others vegetable matrix
Animal Feed (tannase and phytase)
Enzyme for Food Supplementation493_TANASE - PI1103791-1
Researcher Gabriela Alves Macedo
Enzyme Application in Food Supplementationand Animal Feed
Substrate From Solid Waste Orange PeelFor Fermentation
Simultaneous Production of Phytase and Tanase
Enzyme Application in Food Supplementation and Animal Feed
Solid-State fermentation of Residual CastorBean Cake
Detoxification of Castor Bean Cake byElimination of Ricin
Simultaneous Production of Phytase and Tanase
Enzyme for Food Supplementation514_FITASE - PI1103789-0
Researcher Gabriela Alves Macedo