Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 10 7 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

The work of the medical laboratory scientist is directly related to the study and diagnosis of the patient's health. This study aimed to understand the opinion of medical laboratory scientists regarding their academic training. The research had the participation of pharmacists who work as medical laboratory scientists. The collected data were analyzed using the content analysis technique and divided into two categories: academic training and clinical analysis training. The result shows that practical classes during the undergraduate course are of paramount importance, as they allow the future medical laboratory scientist to develop skills and attitudes linked to knowledge. It was also found that theoretical knowledge provides the basis for the practice and that the training of the medical laboratory scientist shall prioritize the context where he/she will be proactively inserted in the multiprofessional teams and in society.

Durante os trabalhos já relatados em artigos anteriores, foi realizado estudo de Avaliação Sensorial da bebida café e do café solúvel. Foram realizados testes classificatórios, levando em consideração oito características para análise do café. Os resultados foram usados para determinar qual a melhor característica de processo para obtenção de uma bebida de melhor qualidade.