Fernanda F. G. Dias
Lipid chemistry; flavor chemistry; green extraction technologies; analytical chemistry
Background & Expertise
Fernanda Dias, PhD, is an assistant professor of analytical and food chemistry in the Department of Food Science and Nutrition at the University of Minnesota. Dias obtained her PhD in food science and postdoctoral training in analytical chemistry from the University of Campinas in Brazil. She also was a postdoctoral scholar in food science at the University of California, Davis. Her research focuses on the use of lipidomic approaches to investigate the chemical transformations of foods as a function of lipid oxidation and the effects of processing and storage on markers of quality. Her research seeks to shed new light on how processing and storage affect the formation of oxidized lipid products and the formation of off-flavor in foods. The overall goal of her research is the use of analytical techniques and chemometrics tools to guide the development of environmentally friendly strategies to produce the next generation of health-promoting food ingredients.
Featured Project: Fernanda F. G. Dias
A Green Process for Co-Extraction of Protein and Oil From Sustainable Sources
Challenge
There is an increasing consumer desire for plant-based food products, driving the surge in demand for novel sustainable protein sources. The rapid growth in the plant-based market has spurred additional interest in developing and improving processing technologies to promote sustainable production of functional macronutrients.
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