Biography Cátia Saldanha do Carmo
I am a Postdoc in the Cereal group – Food & Health Department working in FoodProFuture project which focuses on the develop of a Knowledge platform for optimal production and utilization of Norwegian plant materials into tasty, healthy and attractive plant-based food products with high protein content. More precisely, I’m dealing with sustainable processing techniques to obtain protein-rich ingredients and their incorporation to develop innovative model food products (WP3).Area of expertise
Green Processes for developing health-promoting products (Extraction of bioactive compounds from natural sources & Encapsulation), Development of Controlled Food Delivery Systems (Solid Lipid Particles, Biopolymer-based particles, Aerogels, Microbubbles, Hybrid structures), Powder technology, Beverage Technology, Food hydrocolloids, Experimental design – Response Surface Methodology, Food rheology, Emulsion gelation, New product and process design/optimization from pilot to industrial scale, Characterization and food incorporation of produced systems, Frozen products, Flavour improvement of coffee, Coffee roasting, Extrusion Technology, Coffee chemistry
ORCID Id: http://orcid.org/0000-0002-0003-8055
Cátia Saldanha do Carmo has 5 publications at Nofima:
1. March 2017 – 28. April 2021
FoodProFuture aims to develop the necessary knowledge platform for optimal production and utilization of Norwegian plant resources into tasty, healthy and attractive plant-based food products with high protein content.