Eventos
O venres 16 de maio de 2025, Fernanda Wariss Figueiredo Bezerra (IPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) / Universidade Federal do Pará (UFPA)) ofrecerá o seminario “Chemical value and biological properties of natural products from Amazonian stingless bees" dentro do ciclo CINBIO Seminar Programme.
Será ás 11:00 horas na Sala de seminarios de Torre CACTI.
ABSTRACT:
This session highlights the potential of stingless bee products from the Brazilian Amazon as natural sources of bioactive compounds with health-promoting properties. Meliponiculture provides honey, pollen, wax, propolis and geopropolis rich in phytochemicals such as flavonoids, phenolic acids and terpenes, which have antioxidant and antimicrobial activities. The botanical diversity of the Amazon increases the chemical complexity of these products, making them valuable for applications in functional foods, cosmetics and phytotherapeutics. Research on their chemical and biological properties is essential to strengthen the production chain and promote the sustainable use of native Amazonian biodiversity.
BIO:
Dr. Fernanda Wariss Figueiredo Bezerra is a food engineer with a master's, doctorate and post-doctorate in food science and technology at Federal University of Pará (UFPA). She has experience in sustainable technologies such as supercritical and ultrasonic, focusing on the extraction of bioactive compounds from natural products from the Amazon with pharmaceutical, nutraceutical, and biomedical potential, in addition to the use of supercritical technology in obtaining biofuels from agro-industrial waste. She currently has a scholarship to pursue Technological Development and Innovation Senior Abroad (DES) at University of Vigo, granted to CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico, of the Ministry of Science, Technology and Innovation from Brazil. She is developing a post-doctorate project with CNPq/FAPESPA funding that studies the valorization of products from stingless bees native to the Amazon through the application of more sustainable extraction processes to obtain their biocompounds and evaluate their chemical composition and potential bioactivities.
