9th International Conference on Food Pathogen and Food Safety
Paris, France
Marcela A C de Albuquerque
PhD in Sciences, NEPP – Center for Studies in Probiotics and Prebiotics, Rio de Janeiro, Brazil
Biography
Marcela Albuquerque is food microbiologist, PhD in Sciences, and she has been studying the technological and functional aspects of lactic acid bacteria (LAB) during the last 13 years aiming the development of foods with high nutritional and health-added values. She founded the company NEPP – Center for Studies in Probiotics and Prebiotics (RJ, Brazil) where she coordinates scientific consulting projects with private and academic institutions. Her research topics are mainly about the production of B group vitamins and proteolytic activity of LAB to improve nutritional properties of fermented foods as well as the safety aspects of foods exploring natural preservation strategies by using LAB-fermentation. Aiming to summarize her academic and professional career and background contributing to prospect the related LAB topics to the industry and scientific communities, she published the book “Lactic Acid Bacteria: a functional approach” (CRC PRESS, FL, USA) in 2020.
Abstract
Abstract : Lactic acid bacteria in preservation and improvement of nutrients In fermented foods