Research Projects
S&T of Animal-Origin Products
| Science and Technology for the Development of Plant-Based Analogues to Animal Products Study and development of technologies and plant-based products analogous to animal-origin products. Alternatives to meat, dairy, eggs, among others, based on plants or vegetables that present themselves as potential substitutes for food of animal origin. |
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| Study of Sensory Characteristics and Consumer Preference in Animal-Origin Foods Use of sensory techniques for the development of new animal-origin products and to evaluate consumer acceptance and preferences related to food products. |
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| Processing of Animal-Origin Products Evaluation of the quality and stability of physical, chemical, bioactive, microbiological, and sensory characteristics of raw materials and processed animal-origin products, as well as their by-products, intended for human consumption, animal feed preparation, and the development of new high value-added products. |
S&T of Microbial and Enzymatic Products
| Microbiological and Food Safety Assessment of Food Products Evaluation of quality and food safety of products intended for consumption through microbiological analyses. |
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| Development of New Technologies for Food and Agro-industrial Waste Processing Development of innovative technologies for food and agro-industrial waste processing and design of new products: use of ultrasound, membrane filtration, cold plasma, image analysis, and use of alternative substrates in fermentative and enzymatic processes, among others. |
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| Development of Biotechnological Products and Processes Use of microorganisms and enzymes for the development of biotechnological products and processes, aiming to obtain inputs and products for the food industry, such as fermented foods, distilled beverages, and high value-added products. |
S&T of Plant-Based Products
| Quality Assessment of Plant-Based Foods Study of the quality and maintenance of physical, chemical, bioactive, microbiological, and sensory characteristics of raw materials and plant-based products submitted to different types of processes and storage. |
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| Effect of Processing for Obtaining Fruit-Derived Products Evaluation of the quality and stability of products developed from fruit processing. |
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| Study of Sensory Characteristics and Consumer Preference in Plant-Based Foods Use of sensory techniques for the development of new plant-based products and to evaluate consumer acceptance and preferences related to food products. |
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| Study of Resistant Starches and Development of New Bakery Products Study of the modification of starches and starchy raw materials, as well as the use of new raw materials for the development and improvement of bakery products. |
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| Technological Innovations in the Processing of Tropical Fruit Beverages Studies on the possibilities of using tropical fruits to promote innovation in products and processes in the development of juices, pulps, extracts, and derived beverages. |
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| New Food Packaging: Alternatives to Reduce Environmental Impact and Food Waste The agro-industrial sector is a source of biopolymeric matrices; this group can even include low-cost matrices when they come from generated organic waste. Innovative solutions through nanotechnology can enhance and expand the bioactive properties (antimicrobial, antifungal, antioxidant) of materials, resulting in new versatile, sustainable, and compatible packaging. In this context, the development of packaging, films, and coatings, as well as the encapsulation of substances with bioactive properties, correspond to a potential alternative to minimize the environmental impact regarding waste generation in the food area, as well as contributing to their better storage. The project aims to formulate ecological alternatives in the packaging area involving the productive sector, the environment, and society. |
