Bioactive Peptides Cookies
Over 75% of worldwide deaths are caused by noncommunicable chronic diseases (NCDs), poor diet is often an attributable cause.
Peptides obtained from beans have the potential to reduce the risk of NCDs. Beans have a high protein content, low levels of rapidly digestible starch, and high levels of resistant starch. Cookies made with the germinated flour can help prevent hypertension and diabetes. The germination process increases nutrient bioavailability due to the molecules being broken down and becoming more easily digestible.
Andressa holds a Bachelor’s degree in Food Engineering from Federal University of Technology - Paraná, Brazil. During her bachelor's degree, Andressa was awarded a full scholarship program for partial studies abroad and was able to spend 16 months studying at Wayne State University in Detroit, Michigan. Before beginning her Master’s degree in Food Science, Andressa worked for 2 years in the food industry as a quality control analyst and R&D assistant. Andressa is pursuing her Master’s degree in Food Science at State University of Londrina - Paraná, Brazil and her thesis focuses on bioactive peptides from germinated and non-germinated bean flours. She is currently doing an internship at the Plant Protein Innovation Center at the University of Minessota in the United States. moreLinkedIn
Adjunct Professor at the State University of Londrina in the Department of Food Science and Technology and is the Coordinator of the Postgraduate Program in Food Science at UEL. She is a Food Engineer graduated from UNESP. She has a Master's and Doctorate in Food Engineering and Science also from UNESP. During her PhD, she was awarded with a scholarship for partial studies at Iowa State University. She was a Post-Doc at UNICAMP in the Department of Food Technology, performing a Research Internship Abroad at the University of Illinois at Urbana-Champaign. She has experience in the field of Food Science and Technology, with an emphasis on investigation of the structural characteristics and functional properties of starches from various native and modified botanical sources. She is also active in research on the bioactive properties of peptides from native and sprouted grains and dairy products. moreLinkedIn
Food Engineer from the State University of Ponta Grossa, with a master's degree in Food Science from the State University of Londrina. He is currently pursuing a doctorate degree in Food Science at State University of Londrina. He has experience in research in the field of prospecting food proteins as a source of bioactive peptides, working mainly in electrophoretic methods for separating proteins and peptides, predicting the bioactive potential in food proteins through bioinformatics, and in vitro evaluation of antioxidant activity and potential. antihypertensive in protein matrices. moreLinkedIn
Graduated in Food Technology from the Federal Institute of Santa Catarina (IFSC-SMO-2018). He has experience in the microbiology, physical chemistry, product development and food quality. He is currently pursuing his master's degree in Food Science at the State University of Londrina (UEL-2023) and his thesis focus on moreLinkedIn
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