Matheus Gouveia

Matheus joined the PPIC team in November 2023 as Researcher III. Before he started in Dr. Pam Ismail’s lab, he was an exchange international student in the Department of Food Science and Nutrition at the University of Minnesota, working with Dr. Gary Reineccius in the flavors lab. Matheus has extensive experience with protein with different applications. During his undergraduate journey, he worked as research assistant in various enzymes purification projects studying extraction, purification, and characterization of proteases from Aspergillus fungi. Matheus holds a Master's and PhD of Food Engineering from Universidade Estadual de Campinas (UNICAMP) – Brazil, and his research focused on improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of oil by spray drying. His recent publications include a paper on the performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions and a paper on increasing the retention of anthocyanins in rice bran protein by acting as an encapsulating agent in the spray drying of grape juice. Apart from this, he has contributed to various research projects related to use modification of vegetable protein on microencapsulation process.