We are thrilled to welcome Prof. Carolina S. F. Picone to BPI. Joining us from the University of Campinas (Unicamp-Brazil), Prof. Picone is a distinguished Professor and head of the Laboratory of Food Structure (LMA), embarking on her sabbatical year with Orlando Rojas's group. Her expertise in Food Engineering, particularly in biopolymer interactions, brings invaluable insights into our research efforts.
Prof. Picone is dedicated to advancing functional food ingredients through innovative encapsulation and emulsification systems. She is passionate about harnessing natural ingredients to create healthier food options, stating, "We can produce healthier and nutritional foods from natural ingredients." Her focus at BPI involves refining the texture and stability of emulsified systems using nanocellulose and nanochitin.
In her quest to replace petrochemical additives, Prof. Picone is exploring sustainable, natural compounds. She notes, "During my stay in BPI, I’m developing different approaches to enhance the properties of nanocellulose and nanochitin stabilized emulsions through the use of natural compounds," aligning with the UN Sustainable Development Goals and BPI's commitment to sustainability.
Prof. Picone's innovative approach and collaborative spirit are a beacon for bio-based solutions. We look forward to her contributions to our community and the impact of her research.
Welcome, Prof. Carolina S. F. Picone, as we embark on a year of exciting research and collaboration!
