Thaiza Serrano is a Food Engineer with a master’s degree in Food Science and Technology and a joint Ph.D. in Food and Nutrition (UNIRIO, Brazil) and Food Science and Technology (University of California, Davis). Her expertise lies in food chemistry, process optimization, biotechnology, agro-industrial residue valorisation, enzymatic conversion processes, and technological innovation in food systems. Her research integrates principles of food engineering and food science to advance sustainable and efficient food processing strategies. She focuses on the integration of industrial co-products valorisation with the implementation of sustainable approaches for developing next-generation functional food ingredients, enabling cost-effective and resource-efficient bioprocesses.
Availability
Dr Thaiza Serrano Pinheiro de Souza is:
Available for supervision
Research impacts
The agrifood industry generates processing side streams that are often used for low-value purposes such as animal feed or are underutilized and discarded. However, many of these materials contain valuable bioactive compounds with potential health-promoting properties. Developing efficient processes for extracting and producing these bioactive compounds and functional ingredients enables the creation of food products with added nutritional and functional benefits. Such approaches not only enhance resource efficiency but also foster innovation in sustainable food systems and the development of high-value ingredients for the food and nutraceutical sectors.
