Located on the University of São Paulo (USP) campus, the Department of Food Science and Technology is home to a distinguished Sugar and Alcohol Sector, led by Professor André Alcarde. This sector is a national benchmark for research on distilled beverages, particularly cachaça. In addition to enhancing undergraduate education at various levels, the department conducts extensive studies and experiments in production technology and quality control.
At Lallemand, we are proud to collaborate with this esteemed academic and research center, fostering studies and advancements in the sector.
Our partnership includes supporting the research of master’s student Luisa Carvalho, who is analyzing the sensory and fermentation profiles of two yeast strains: CanaMax (currently marketed as DistilaMax CN) and DistilaMax RM, both widely used in cachaça production.