Research Projects
S&T of Animal Origin Products
Science and Technology for the Development of Analogous Products
Study and development of technologies and plant-based products analogous to animal-origin products. Alternatives to meat, dairy, eggs, among others, that present themselves as potential substitutes.
Sensory Characteristics and Consumer Preference
Use of sensory techniques for the development of new animal-origin products and to assess consumer acceptance and preferences.
Processing of Animal Origin Products
Evaluation of the quality and stability of physical, chemical, bioactive, microbiological, and sensory characteristics of raw materials, processed products, and by-products intended for human consumption, animal feed, and high value-added products.
S&T of Microbial and Enzymatic Origin Products
Microbiological Assessment and Food Safety
Assessment of the quality and food safety of products intended for consumption through rigorous microbiological analyses.
New Technologies for Processing and Waste
Development of innovative technologies (ultrasound, membrane filtration, cold plasma, image analysis) for food processing and utilization of agro-industrial waste, including the use of alternative substrates in fermentation processes.
Biotechnological Products and Processes
Use of microorganisms and enzymes aiming to obtain inputs and products for the food industry, such as fermented foods, distilled spirits, and high value-added bioproducts.
S&T of Plant Origin Products
Quality Assessment of Plant-Based Foods
Study of the maintenance of physical, chemical, bioactive, microbiological, and sensory characteristics of raw materials and plant-based products under different processes and storage conditions.
Fruit-Derived Products
Evaluation of the quality and stability of products developed from fruit processing.
Sensory Characteristics and Consumer Preference
Application of sensory techniques for the development of new plant-based products and assessment of market acceptance.
Resistant Starches and Baking
Starch modification and use of new starchy raw materials for the development and improvement of bakery products.
Beverages Derived from Tropical Fruits
Innovation in products and processes in the development of juices, pulps, extracts, and beverages derived from tropical fruits.
New Packaging and Sustainability
Development of biodegradable packaging, films, and coatings using biopolymeric matrices and agro-industrial waste. Application of nanotechnology to enhance bioactive properties (antimicrobial, antioxidant), aiming at reducing environmental impact and food waste.
