MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

CIMO

CIMO - Mountain Research Center. See video HERE

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Larissa Camargo Ghirro


Group: Sustainable Processes and Products
E-mail: larissa.ghirro@ipb.pt
ORCID: 0000-0001-8849-8576
Scopus Author ID: 57456113600

Career

  • Since 2021: Research fellow in the BIOMA project - Integrated Bioeconomy Solutions for the Mobilization of the Agrifood Chain (POCI-01-0247-FEDER- 046112)
  • 2020 - 2020: Scientific Initiation Scholarship in the project "Summer with Science"
  • 2017 - 2018: Scientific Initiation Scholarship in the project "Clarification of vegetable oils: kinetic experiments and simulation of the industrial process and proposal for the creation of a modular mini center for oil whitening"

Qualifications

  • 2021 - First degree in Food Engineering
  • 2020 - Master degree in Food Quality and Safety

Awards and Honors

  • 2021 - Award of ideas with the potential to become innovative pilot projects. Foundation “La Caixa”. Project: “NatSauce – From nature to the table through innovation”.

Interests

  • Food engineering
  • Chemistry engineering
  • Microencapsulation
  • Emulsions
  • Natural additives

Projects:

BIOma - Soluções integradas de BIOeconomia para a Mobilização cadeia Agroalimentar
Funding body: Portugal 2020
Reference: POCI-1-0247-FEDER-046112
Principal Investigator:Lillian Bouçada de Barros
Start: 2020-07-01
End: 2023-06-03

Total results: 1
1
Ghirro L.C.,Rezende S.,Ribeiro A.S.,Rodrigues N.,Carocho M.,Pereira J.A.,Barros L.,Demczuk B.,Barreiro M.F.,Santamaria-Echart A.
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
Molecules, 27, , 2022