Banca de QUALIFICAÇÃO: GISELE XAVIER RIBEIRO COSTA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : GISELE XAVIER RIBEIRO COSTA
DATE: 29/08/2025
TIME: 14:00
LOCAL: Remoto
TITLE:

Innovation in the development of fermented coffee beverages: the use of functional ingredients as a strategy to improve nutritional and sensory quality.

KEY WORDS:

Keywords: waste valorization; specialty coffees; beverage development.

PAGES: 51
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

COSTA, Gisele Xavier Ribeiro. Innovation in the development of fermented coffee beverages: the use of functional ingredients as a strategy to improve nutritional and sensory quality. 2025. 51p. Thesis Project (PhD in Food Science and Technology). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2025. This thesis comprehensively addresses the valorization of coffee and its by-products, as well as the development of innovative beverages with enhanced functional and nutritional properties. It begins with an extensive review of coffee's history, cultivation, extraction methods, and fermentation processes, emphasizing the relevance of specialty coffees. Subsequently, a systematic review explores the valorization of coffee solid residues, focusing on their potential applications in the food industry and the technological challenges involved. The experimental phase involves developing coffee beverages with high antioxidant capacity by incorporating spices and fruits from the Brazilian cerrado, evaluating their impact on nutritional and sensory quality. The next stage aims to optimize the production of soluble coffee from the best-performing formulation using concentration techniques guided by experimental design. Finally, a technological product is proposed, comprising training on the coffee production chain and fermentation processes, along with the development of new products, thus integrating scientific knowledge, innovation, and practical application within the coffee sector.

COMMITTEE MEMBERS:
Externa ao Programa - 1125852 - ELIANE PEREIRA CIPOLATTI - UFRRJExterno à Instituição - LILIANE MACIEL DE OLIVEIRA - UFSCAR
Externa à Instituição - LÍBIA DINIZ SANTOS - UFU