Dragana Barros
PhD student
Background
Work in industry as engineer, 1999-2004
Graduated in Biotechnology and Biochemical Engineering, University of Belgrade, 1997
Research Activities
Fatty acids esters are a large group of aroma compounds, very important ingredients of natural aroma with application in food, beverage, cosmetic and pharmaceutical industries. Biotechnological production of flavour ester using enzymes represents an interesting and innovative process for aroma production. My research focuses to determine and optimise key operational condition for the synthesis of flavours compounds by cutinase from Fusarium solani pisi expressed in Saccharomyces cerevisiae, to measure enzyme stability in esterification reaction and enzyme efficiency in the synthesis of particular esters. Special attention is given to development of “green” reaction media, as nature of reaction media has significant influence on the reaction esterification and public acceptance of final product.