Célia Ferreira

Presently, my research interests are at the intersection of food, health and environmental sustainability:  1)  I am particular interested in exploring how food choices may provide cognitive benefits over age, influence risk of on-set and progression of dementia, memory loss, Alzheimer disease.; and 2)  Explore new healthier and sustainable nutrient sources- namely non-meat alternative proteins. Microbes are a good source, with numerous advantages comparing to other non-meat alternative proteines: microbes are  highly nutritious, provide a high content of good quality proteins, vitamines and low in fat, can be cultivated all year long in small areas and utilizing cheap carbon sources, among many other advantages.