According to a study by the University of São Paulo, the effects of a substance with sugarcane protein are intensified when the molecule is applied in conjunction with fluoride and xylitol.
FAPESP-supported startup uses artificial intelligence to connect government data and reveal a complete picture of innovation ecosystems in all Brazilian municipalities.
Brazilian startup supported by FAPESP develops technology to support teachers and identify individual student difficulties.
With an investment of BRL 200 million, ARC-Citros, created by FAPESP in partnership with Fundecitrus and ESALQ-USP, aims to advance the identification of strategies to combat greening.
FAPESP-supported startup is developing a biostimulant that regenerates soil and increases the productivity and resilience of various crops.
Using biofeedback and gamification, the solution teaches emotional self-regulation strategies to child patients with disorders such as ADHD and ASD.
Real-time monitoring reduces medication waste and increases treatment effectiveness.
FAPESP-supported startup develops unprecedented technology to democratize digestive system exams with a simple, fast, and accessible procedure.
A startup supported by the Centelha program has developed a solution that combines cutting-edge technology with ease of use, transforming production lines without the need for expensive automation.
Startup supported by FAPESP maps bacteria present in pets’ intestines to offer personalized diet suggestions.
Project developed in the state of São Paulo, Brazil, allows for the highly efficient extraction of aromatic and bioactive compounds, reducing logistics costs and increasing beer quality.
FAPESP-supported startup creates immersive educational solutions ranging from academic laboratories to team training in industries.
The formulation seeks to block the transmission of canine visceral leishmaniasis in order to protect both animals and humans.
Sodium nitrate is used as a preservative and to add color to products such as ham and sausages, but is potentially carcinogenic and cannot be applied in beverages; researchers at the Federal University of São Carlos used pieces of cork and lasers to develop a sensor.
Researchers at the State University of Campinas used a product from native stingless bees to extract bioactive compounds, such as caffeine, from chocolate manufacturing waste. This process adds nutritional and commercial value to an ingredient that is usually discarded.
