BV-FAPESP: research projects supported in this Center
FoRC in the Media: news about the Center
The Food Research Center (FoRC) was founded in 2013 by researchers from the University of São Paulo who have always wanted to create the first Brazilian research center with a multidisciplinary character focused on food and nutrition. This objective became a reality with a funding opportunity by FAPESP.
This Center takes advantage of the fact that nutrition and health are multidisciplinary issues, and as such can undertake a unique approach with leading professionals from different areas, presenting different knowledge and expertise.
Because of such an enriching nature, the objective of FoRC is to be a network involving academia, private businesses, government, third sector, and society in general, stimulating the dissemination of knowledge and transferring technology in order to perpetuate a virtuous circle of incentives.
2024-11-13
Plant-based pigment with antioxidant and anticancer properties breaks down easily in the gastrointestinal tract and under adverse environmental conditions. To avoid the problem, researchers at the University of São Paulo inserted the compound into pectin-coated nanoparticles, enhancing its bioavailability.
2024-04-03
The health benefits of the so-called “sofrito” were observed in experiments with rats conducted by scientists from the Food Research Center and collaborators. The effect may be linked to a compound identified in the animals’ livers called butanediol.
2023-03-29
Scientists at a FAPESP-supported research center combined substances extracted from fruit residues and egg white to package nanoparticles of anthocyanin, a plant pigment with antioxidant action. This nanoencapsulation prevents breakdown of the molecule and lets a larger amount reach the gut, where it is absorbed.
2022-09-28
However, scientific research is essential to take innovation to the countryside and raise yields without increasing deforestation, according to the experts who participated in an online seminar organized by FAPESP and the São Paulo State Academy of Sciences.
2022-03-30
This was the main finding of a study by scientists affiliated with a FAPESP-supported research center. The effect may be associated with a mechanism whereby the fruit increases expression of an insulin-related microRNA.
