Gabriel Barbosa

PhD student

Gabriel Barbosa de Oliveira is a PhD student at the division of Food and Nutrition Science. His research is focused on evaluation of stability and biological activity of anthocyanins from berry fruits during processing and simulated gastrointestinal digestion. The aim of the project is to evaluate mild processing techniques to maintain the stability of anthocyanins in berry and berry products and investigate how anthocyanins can provide health benefits using yeast as a cell model.

Published: Mon 17 Jun 2019.