Biography:
Rodrigo Costa is a French-Brazilian scientist with a Chemistry degree from the Federal University of Rio de Janeiro and a Master’s in Food Science from AgroParisTech. Currently, he is in the final year of a PhD in Food Microbiology at INRAE (France). Passionate about the intersection of food and human experience, Rodrigo Costa developed "The Chemistry in the Kitchen," a public science communication workshop inspired by an MIT open course. Dedicated to scientific outreach, he looks forward to continuing to share their expertise with university students.
Title : Bioconversion of off-flavor compounds in pea protein isolates using selected microorganisms