Rafaela holds a bachelor’s degree in Biochemistry, Masters in Micro/Nano Technologies and a PhD in Science in Food Technology and Nutrition, focusing on the investigation of macroalgae as potential sources of protein for the development of food products. With a vast knowledge in protein extraction techniques, physicochemical and functional characterization. She will assist in several phases of the THRIVE project, namely regarding the creation of the Living Lab and laboratory work involving structuring technologies, physical-chemical and structural analyses, data analysis and streamlining interaction with stakeholders.
