The CBQF/LAE research seminar ‘Dairy products: process and bioactive potential” given by Mirna L. Gigante, from the State University of Campinas, Faculty of Food Engineering/Department of Engineering and Food Technology, took place on October 16th 2023, at 2:30pm, in EBI-100 room, located in the Biotechnology Building.
Summary of the presentation
More and more people are becoming conscious of the relationship between the consumption of healthy foods and quality of life. Scientists and food manufactures have been answering to this demand by understanding and developing food products with various health benefits. These include, but are not limited to, food products with reduced sugar, salt and fat contents, fortified with vitamins and minerals, trans-fats free, and with probiotics and prebiotics. The main aim of this seminar is to present the progress of our research lines within the area of dairy products processing and modification of milk-fat, all with a focus on promoting health. Presented topics include probiotic fermented dairy products, probiotics encapsulation using different encapsulation matrices and techniques, salt reduction in cheese manufacturing, the use of complementary lactic cultures, and the implementation of distinct processing methods to create bioactive peptides. Also, the production and characterization of hybrid yoghurt, in which milk-proteins and milk-fat was partially replaced by plant-based alternatives were envisaged.
Short Biography Note
Graduated in Food Engineering, with a Master’s and Ph.D.’s degrees in Food Technology, from the State University of Campinas (UNICAMP), and post-doctoral research at the University of Vermont, Burlington, VT/USA. Currently, Mirna holds a position of Associate Professor II (MA-5.2), and she is a teacher at the Department of Engineering and Food Technology, at the Faculty of Food Engineering, of the State University of Campinas (DETA/FEA/UNICAMP). Mirna was the Coordinator of the Postgraduate Program in Food Technology, Head of the Department of Food Technology and Director of the Faculty of Food Engineering. Her expertise lies in the field of Food Sciences and Technology, with a focus on the processing of fermented dairy products. She plays a role in the interface between food processing and its nutritional aspects, over the following topics: protein interactions and systems stability, the production of bioactive peptides, in vitro gastrointestinal digestion simulation, and modification of fats and oils for technological applications.