Biography:
Amanda Ávila is a postdoctoral researcher at Universidade Estadual de Campinas (UNICAMP), Brazil. She holds a Ph.D. in Food and Nutrition from UNICAMP, including a doctoral exchange program at Universidade NOVA de Lisboa, Portugal. She earned her M.Sc. in Food Science from Federal University of Lavras (UFLA). Her research focuses on food science and nutrition, with an emphasis on enzymes, bioactive compounds, and in vitro studies.
Title : Kefir fermentation enhances GABA content and antioxidant capacity in plant-based flours