Dr. Marina Komeroski | Agricultural and Biological Sciences | Best Researcher Award

Pesquisadora at UFRGS, Brazil

Marina Rocha Komeroski is a dedicated researcher in the fields of food science and nutrition. She holds a Master’s degree in Food, Nutrition, and Health from the Federal University of Rio Grande do Sul (UFRGS) and is currently pursuing her Ph.D. in Food Science and Technology. Her research focuses on improving food quality, particularly for people with dietary restrictions such as celiac disease. Marina has actively contributed to several groundbreaking projects, including gluten-free alternatives and nutritional evaluation of innovative food products. Her work is driven by a passion for public health and innovation in food science. Marina’s commitment to improving food safety and nutrition makes her a promising scholar with impactful research contributions. 👩‍🔬🥼🍞

Education📚

Marina Rocha Komeroski earned her Bachelor’s degree in Nutrition from the Federal University of Rio Grande do Sul (UFRGS), where she actively participated in various research programs, including the PIBIC CNPq-UFRGS and BIC-UFRGS initiatives. She then pursued a Master’s degree in Food, Nutrition, and Health, also from UFRGS, with a thesis focused on the incorporation of whey proteins into gluten-free baked goods to improve the quality of life for people with celiac disease. Currently, she is a Ph.D. candidate at UFRGS in the Food Science and Technology program, researching microgreens and bioactive compounds in food products. Her academic journey is marked by continuous excellence, having received scholarships throughout her studies, reflecting her dedication and significant contributions to the field of nutrition and food science. 📚🎓🍽️

Professional Experience🏛️

Marina’s professional journey has been deeply rooted in research. She began as a research fellow during her undergraduate studies, contributing to projects that explored the acceptability of special bean strains and the chemical composition of sautéed edible mushrooms. As a Master’s student, she focused on improving gluten-free bakery products using whey protein, a project aimed at enhancing the quality of life for celiac patients. Currently, she is a full-time doctoral researcher, working on innovative projects such as the nutritional and bioactive evaluation of microgreens. Her exclusive dedication to academic research has led her to participate in numerous studies with impactful outcomes in food technology, public health, and nutrition. 💡🔬🥗

Research Interest🌐

Marina Rocha Komeroski’s research interests are centered on food science, with a particular focus on developing innovative solutions for individuals with dietary restrictions, such as celiac disease. She is passionate about the nutritional evaluation of gluten-free products and the use of whey proteins to improve their texture and nutritional content. Her Ph.D. research focuses on the bioactive properties and nutritional benefits of microgreens, aiming to enhance the quality and health impact of plant-based foods. She is also interested in the sensory analysis of food and the psychological factors influencing food choices, particularly how advertising and food attributes affect consumer behavior. Marina’s research is driven by a commitment to public health, food innovation, and sustainability. 🌱🥗🍞

Award and Honor

Throughout her academic career, Marina has been the recipient of several prestigious scholarships. She received the PIBIC CNPq-UFRGS and BIC-UFRGS fellowships during her undergraduate studies and the CAPES scholarship for both her Master’s and Ph.D. research. These honors reflect her academic excellence and the value of her research in the field of food science and nutrition. Additionally, her involvement in impactful projects, such as developing gluten-free alternatives and analyzing the bioactive properties of microgreens, has earned her recognition within the academic community. Her contributions are paving the way for significant advancements in food technology and health. 🏆🎖️🍽️

Conclusion

Marina Rocha Komeroski is a strong candidate for the Best Researcher Award, thanks to her contributions to food science, particularly in nutrition and gluten-free product development. Her innovative work on food alternatives for celiacs and microgreens reflects her ability to address contemporary health and nutrition challenges. To further strengthen her candidacy, she may benefit from increasing her global research footprint and targeting higher-impact journals. Overall, her work demonstrates the potential for significant real-world applications, making her a noteworthy contender for the award. 🌱🥖📚

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