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Andressa Suzin, M.S.

PhD Student
University of Minnesota
Saint Paul, MN, United States

Andressa Maria Suzin graduated with a Bachelor of Food Engineering from Universidade Tecnológica Federal do Paraná (Brazil) in 2019. During her bachelor’s degree, Andressa was awarded a full scholarship for partial studies abroad and spent 16 months studying at Wayne State University in Detroit, MI. Andressa worked for 2 years in the food industry as a quality control analyst and R&D assistant. She completed her master’s degree in food science at Universidade Estadual de Londrina (Brazil) and her research focused on bioactive peptides from germinated and non-germinated bean flours. During her Master's Andressa joined the Plant Protein Innovation Center (PPIC) as an intern and she is currently pursuing her PhD in food science at the University of Minnesota. Her research is focused on improving the functionality of pea protein through Maillard-induced glycation following a novel and efficient upcycling approach.

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Presentation(s):