Juliana Maria Leite Nobrega de Moura Bell, Ph.D.
Food Science and Technology
Food Science (2015 - )
Ph.D: Food Technology, State University of Campinas, São Paulo, Brazil.
M.S: Food Technology, State University of Campinas, São Paulo, Brazil
B.S: Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
Dr. de Moura Bell's research includes the development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein, and carbohydrates. Specifically, she is interested in bio-processing techniques such as enzyme-assisted aqueous extraction, fermentation, and less harsh techniques like supercritical and subcritical extractions. Her laboratory research interests include: 1) Scaling-up extraction and downstream recovery processes from laboratory to pilot-scale; 2) Determining the effects of processing conditions (extraction, heat treatment, enzymatic modifications and recovery strategies) on the functionality and biological activities of food components, and 3) The conversion of agricultural waste streams/food processing by-products into high added-value compounds.