Dr. de Moura Bell is an Assistant Professor in the Food Science and Technology and Biological and Agricultural Engineering Departments. Her research focuses on the development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein, and carbohydrates. Specifically, she is interested in bioprocessing techniques such as enzyme-assisted aqueous extraction, fermentation, and less harsh processing techniques such as supercritical and subcritical extractions and membrane filtration.
Her laboratory research interests include:
1) Determining the effects of processing conditions (extraction and recovery strategies, heat treatment, and enzymatic modifications) on the functionality and biological activities of food components
2) Scaling-up extraction and downstream processes from laboratory to pilot-scale
3) Converting agricultural waste streams and industrial food by-products into high added-value compounds.