Tassia Pessato, PhD (she/her/hers)

Postdoctoral Researcher
UC Davis
Davis, CA, United States

Tássia Pessato is a nutritionist with a Ph.D. in Food and Nutrition from the University of Campinas, Brazil. She has expertise and interest in contributing to a deeper understanding of the impact of bioprocesses on food proteins’ structure, functionality, bioactivity, and allergenicity. Currently, Tássia is a Postdoctoral Researcher in the Department of Food Science and Technology at UC Davis, where she has been working with Dr. Juliana Bell on the development of sustainable, bio-guided strategies for the extraction and/or production of biocomponents from foods and waste streams.

Disclosure information not submitted.

Presentation(s):

• Extraction of bioactive oligosaccharides from pulse processing byproducts using subcritical water extraction: a proof-of-concept study

  Monday, April 28, 2025
  1:55 PM – 2:15 PM PST

• Integrated impact of extraction and fractionation methods on the physicochemical, thermal, and functional properties of black bean proteins

  Monday, April 28, 2025
  5:00 PM – 6:00 PM PST

• Tailoring the functional and biological properties of lentil protein fractions through aqueous and enzymatic extraction process

  Tuesday, April 29, 2025
  9:15 AM – 9:35 AM PST

• Insights Into Industry Dynamics: Crushing, Processing, Regulations, and Challenges

  Tuesday, April 29, 2025
  1:30 PM – 3:00 PM PST