Research Projects
Line: Engineering and Processing Technologies
Emerging Technologies
Investigation and application of advanced technologies aimed at the conservation and physical and chemical modification of food matrices. It aims to optimize industrial processes, preserving the nutritional and sensory quality of foods, without resorting to conventional heat treatments.
Process Engineering
Focuses on the study, modeling, and optimization of classic unit operations (freeze-drying, spray drying, refrigeration, drying, concentration, pasteurization). The research covers engineering applied to dehydration and rapid cooling, aiming at thermodynamic efficiency, structural stability, and the preservation of food compounds.
Baking and Cereal Technology
Focuses on dough rheology, microstructure, and the processing of cereal-based products, including gluten-free items and frozen doughs. It evaluates chemical and physical transformations to improve quality, texture, and functionality in industrial and artisanal baking.
Packaging and Edible Coatings
Focuses on the development and characterization of biodegradable films, edible coatings, and active packaging. It explores biomaterials engineering, using agro-industrial residues, to create protective barriers that extend the shelf life of foods and ensure their conservation.
Line: Science, Innovation and Development of Food Products
Development of Vegetable and Plant-Based Products
Dedicated to the formulation of plant-based ingredients and foods, including analogues of animal origin products and functional beverages. It prioritizes sustainability through the technological utilization of agro-industrial co-products and residues, adding nutritional value to the production chain.
Science and Technology of Animal Origin Products
Covers the investigation of processes, quality control, and safety of meat, fish, and dairy products. The focus includes the development of new products, physicochemical and microbiological evaluation, increasing shelf life, and adding value to the final product.
Food Biotechnology and Microbiology
Study of bioprocesses, fermentations, and enzymatic routes to obtain functional, pre- and probiotic foods. It evaluates the use of microorganisms in the transformation of raw materials, focusing on microbiological safety and the production of high-value compounds and foods.
Molecular Gastronomy and Sensory Analysis
Intersection between science and culinary arts for the advanced design of foods. It uses sensory analysis to understand consumer perception, acceptance, and behavior, aiding in the development of innovative formulations, differentiated textures, and enriched gastronomic experiences.
