{"id":5078,"date":"2026-02-20T10:17:51","date_gmt":"2026-02-20T10:17:51","guid":{"rendered":"https:\/\/cognitionconferences.com\/foodtechnology\/?post_type=committee&#038;p=5078"},"modified":"2026-02-20T10:18:47","modified_gmt":"2026-02-20T10:18:47","slug":"aniela-pinto-kempka","status":"publish","type":"committee","link":"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/","title":{"rendered":"Aniela Pinto Kempka"},"content":{"rendered":"<p>Aniela Pinto Kempka: Bachelor\u2019s degree in Food Engineering and Ph.D. in Chemical Engineering. Associate Professor level VI at the State University of Santa Catarina (UDESC), Western Education Center \u2013 CEO), Department of Food Engineering and Chemical Engineering \u2013 Pinhalzinho- SC, Brazil. Permanent faculty member of the Postgraduate Programs in Food Science and Technology \u2013 PPGCTA \u2013 UDESC and Multicentric in Biochemistry and Molecular Biology \u2013 PMBqBM, proposed and coordinated by the Brazilian Society of Biochemistry and Molecular Biology (SBBq). Fellow of Research Productivity (PQ) from the National Council for Scientific and Technological Development (CNPq). Experience in the area of bioprocesses (with emphasis on fermentative and enzymatic processes), more specifically: enzymatic and fermentative production of bioactive peptides and determination of specific bioactivities through\u00a0<i>in silico<\/i>\u00a0and\u00a0<i>in vitro<\/i>\u00a0studies; enzymatic extraction of compounds with bioactive properties from plant fractions and determination of specific bioactivities through\u00a0<i>in silico<\/i>\u00a0and<i>\u00a0in vitro<\/i>\u00a0studies; use of by-products and residues as fermentation media and inducers for the production of enzymes and bioactive substances. ORCID ID: https:\/\/orcid.org\/0000-0002-7864-7416. Web of Science ResearcherID: ITU-8282-2023.<\/p>\n","protected":false},"featured_media":5080,"template":"","meta":{"_acf_changed":false},"class_list":["post-5078","committee","type-committee","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aniela Pinto Kempka | State University of Santa Catarina - UDESC | Brazil<\/title>\n<meta name=\"description\" content=\"Aniela Pinto Kempka: Bachelor\u2019s degree in Food Engineering and Ph.D. in Chemical Engineering. Associate Professor level VI at the State University of Santa Catarina (UDESC), Western Education Center \u2013 CEO), Department of Food Engineering and Chemical Engineering \u2013 Pinhalzinho- SC, Brazil. Permanent faculty member of the Postgraduate Programs in Food Science and Technology \u2013 PPGCTA \u2013 UDESC and Multicentric in Biochemistry and Molecular Biology \u2013 PMBqBM, proposed and coordinated by the Brazilian Society of Biochemistry and Molecular Biology (SBBq).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aniela Pinto Kempka | State University of Santa Catarina - UDESC | Brazil\" \/>\n<meta property=\"og:description\" content=\"Aniela Pinto Kempka: Bachelor\u2019s degree in Food Engineering and Ph.D. in Chemical Engineering. 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Permanent faculty member of the Postgraduate Programs in Food Science and Technology \u2013 PPGCTA \u2013 UDESC and Multicentric in Biochemistry and Molecular Biology \u2013 PMBqBM, proposed and coordinated by the Brazilian Society of Biochemistry and Molecular Biology (SBBq).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/\" \/>\n<meta property=\"og:site_name\" content=\"Cognition Conferences\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-20T10:18:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cognitionconferences.com\/foodtechnology\/wp-content\/uploads\/2026\/02\/Aniela-Pinto-Kempka.png\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/\",\"url\":\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/\",\"name\":\"Aniela Pinto Kempka | State University of Santa Catarina - UDESC | Brazil\",\"isPartOf\":{\"@id\":\"https:\/\/cognitionconferences.com\/foodtechnology\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/aniela-pinto-kempka\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cognitionconferences.com\/foodtechnology\/wp-content\/uploads\/2026\/02\/Aniela-Pinto-Kempka.png\",\"datePublished\":\"2026-02-20T10:17:51+00:00\",\"dateModified\":\"2026-02-20T10:18:47+00:00\",\"description\":\"Aniela Pinto Kempka: Bachelor\u2019s degree in Food Engineering and Ph.D. in Chemical Engineering. 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