Elaine Ceresino is a post-doctoral researcher at SLU since 2018 at the Department of Plant Breeding. 2013-2018: Ph.D. Food Science, University of Campinas, Brazil. Thesis: “Cross-linking of gluten proteins applying transglutaminase from Streptomyces sp. CBMAI 1617 in wheat dough and other materials”. 2004- 2010. Food Engineer, Federal University of Viçosa, Minas Gerais, Brazil

My research area is Plant Based Food Biochemistry which lies on biochemical research to produce food with improved functional properties. My main areas of studies are plant protein chemistry, their interfacial properties and enzymes production for food application. By integrating these areas, I expect to advance towards sustainable food production.

About the group - WG3. Design and development sourdough starter cultures for breadmaking and other agri-food products


João Rocha (Portugal) - MCMXCIX

Theme Photos - MMXX

Objectives and impacts

  • Optimization of environmental and growth conditions for sourdough fermentations and other fermentation processes.
  • Design sourdough starter cultures for sourdough fermentations and other baking processes.
  • Design starter cultures for other agri-food sectors: Dairy, Feed and pet food, Meat, Juices, Beer, wine and other beverages, Nutraceuticals.


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