Brazilian Plants Provide Bioactive Ingredients for Food Production: Prof Angela A. Meireles, University of Campinas

4 November 2013

Professor Angela A. Meireles, School of Food and Engineering at the University of Campinas, discusses her work in extracting bioactive compounds from plants native to Brazil and finding applications for these unique compounds in food production, cosmetics and other industries. Hear about current research utilizing the unique properties and applications of the Jabuticaba fruit and Tumeric, and how the lab has a 30 year-track record in developing green technology techniques, such as supercritical fluid extraction (SFE), pioneering this field in Brazil. SelectScience Interview for ‘Science in Brazil’ Special Feature.