New Erasmus student!

Last month, the TRICAFÉ II Trilateral Cooperation Project welcomed a new researcher to the Instituto Superior de Agronomia. Vitória Sampaio, a PhD student in Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Brazil, is joining the team to further the study of biotechnological innovations applied to coffee fermentation.

Vitória’s research is organized into two main areas. The first focuses on characterizing the coffee microbiota in different producing regions, including mapping microorganisms present during processing, as well as analyzing the sensory profile and final quality of the coffee. This work involves the isolation and study of yeasts and lactic acid bacteria, which are fundamental to understanding how the microbiota influences the product’s aroma and flavor. The second strand focuses on supplementation during the fermentation process, with special attention to yeast metabolic pathways. The goal is to identify strategies that optimize the process, improve fermentation control, and contribute to the standardization of the production chain.

This study provides insights into the significant impact on the coffee sector. In addition to promoting stricter control of fermentation, it paves the way for enhancing the value of coffee by modulating aroma and flavor, thereby strengthening competitiveness and innovation in the market.