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The PPGCTA has three consolidated research lines, covering the main areas of food science:
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Science and Technology of Animal Origin Products
Study of chemical, physicochemical, and sensory parameters, as well as technological proposals to solve current scientific and technological challenges applied to raw (in natura) and processed meat, milk, poultry, and fish of regional consumption.
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Science and Technology of Microbial and Enzymatic Products
Evaluation of chemical, physicochemical, and sensory parameters, and development of biotechnological processes aimed at solving scientific and technological challenges in fermentation used to obtain high value-added products.
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Science and Technology of Plant Origin Products
Study of chemical, physicochemical, and sensory parameters, as well as technological proposals to solve current scientific and technological challenges applied to raw (in natura) and processed plant-based materials.
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