Biography:
Antonio Alef Pereira de Oliveira is a PhD researcher in Food Science and Technology at the Federal University of Ceara (UFC), Brazil. He holds a Master’s degree in Agri-Food Technology and a Bachelor’s degree in Agroindustry from the Federal University of Paraíba (UFPB). His doctoral research is conducted at Embrapa Agroindústria Tropical and focuses on plant-based proteins as functional biomaterials for the development of food inks for extrusion-based 3D food printing. He is currently undertaking an international doctoral research period at NOVA School of Science and Technology, Universidade NOVA de Lisboa, expanding the technological and global scope of his work. His research emphasizes the valorization of cashew nut by-products particularly cashew almond press cake and its protein concentrate alongside other plant protein sources such as rice, soybean, and pea, investigating their structural, rheological, and printability performance in 3D-printed food systems.
Title : 3D food printing using cashew nut protein biomaterials: Structural and printability assessment