Carla Motta

About her:

Carla Motta is currently a researcher in the Food and Nutrition Department of the National Health Institute, Dr Ricardo Jorge in Portugal. She obtained her first degree as a master in Public Health in 2009 and concludes the PhD in Clinical Nutrition in  2016. Since then she has been working in the Collaborative Center of the World Health Organization (WHO) for Nutrition and Obesity as a consultant in the frame of several projects. She coordinates the graduate course in biomedical laboratory sciences since 2016 and also works in projects related to the development of nutritionally balanced products for the nutrition of high-risk groups based on gluten-free seeds, focusing on the content of essential amino acids, minerals and natural folates.

About her talk:

“Malting process to improve the amino acid profile in buckwheat seeds.”

The use of processing methods, as germination and malting, should be considered to improve the nutritional profile of buckwheat seeds, including the content in protein and essential amino acids. This study intends to achieve the best conditions for the different phases of the malting process. Tests include the soaking and germination conditions, in different levels of temperature and time of germination.