The Professional Master's Degree in Food Science and Technology at UFPel has provided the training of transformed human resources to work in the food production sector, especially in the southern region of the country, where the Program is located. Several professionals, including technicians and managers, are attracted to develop researches applicable to their regional needs. The development of applied and innovative research has provided the diagnosis and evaluation of processes and processes throughout the food production chain.
The projects developed in the rice production chain are examples of contribution to improvement and innovation in this sector. Prof. Moacir Cardoso Elias, Prof. Nathan and Prof. Maurício develop projects in partnership with the Department of Science and Technology of Rio Grande do Sul and the Polo of Technological Innovation in Food of the South Region, aiming to develop new products using rice as a raw material, enabling the industrialization of new products, diversifying the industrial matrix of the region and adding value to the products. Through these projects, methods that include parboiling, low moisture treatment, oxidation with ozone and acid treatment are tested on technological and nutritional parameters of rice, rice flours and rice starch, native and modified, for manufacturing in rice flour pasta, in the production of cheese bread and in the production of yoghurt and bakery products.
Another example of impact on the local productive arrangement are the projects about developing storage methods for beans produced in organic and conventional systems in small and medium properties, seeking answers about the influence of the use of inert powder and low temperatures in storage on the conservation, industrial quality and consumption properties of grains, reduction of losses and the use of chemical insecticides, whose effects may have a great influence on the operational dynamics of grain postharvest both in storage units in small and medium properties, as well as in cereal companies and cooperatives.
The project “Process and product typification, process and product development, distinctive signs” coordinated by Prof. Cesar Rombaldi, which aims to implement integrated and organic fruit and vegetable production systems. It also aims at the typification of wine-growing terroir and certifications, in addition to the development of products with a focus on low-calorie, low-sodium, gluten-free food/drinks, adherent to fair trade, canonical, halal and kosher market.
Highlight to the project "Survival analysis for sensory life in confectionery products with encapsulates rich in bioactives" coordinated by Profa. Marcia Gularte. The project aims to develop confectionery products added with dehydrated acerola extract encapsulated by biotechnology, rich in bioactives, and to apply statistical methods of survival analysis for sensory life studies. It has a great potential due to the need for companies to carry out fast and versatile life studies, which replaces complex and time-consuming methods.
Patents
With an innovative character, in 2017 and 2018 the patents "Modelling of the rheological and thermal parameters of deacetylated xanthan pruni by application of chemical modifications of crosslinking and ion exchange in different combinations" and "Xanthan-based microcapsules for preservation or controlled release of probiotics and composition for xanthan-based microcapsules" were applicated by Profa. Angelita Silveira.
In 2020, the patent “Symbiotic microcapsule with controlled release and high thermal resistance” was applicated by Profa. Ângela Fiorentini.
Extension
Below is the list of extension projects in force during the period 2017 and 2020 and the professors involved:
1) Laboratory of Food Microbiology: carrying out microbiological analyzes of food and water - Profa. Ângela Fiorentini and Profa. Graciela Volz Lopes.
2) Transfer the technology BAT’s from UFPel to BIOPOLIX - Profa. Angelita Silveira
3) Production tests, quality control and application of biopolymers, bioactives and natural ingredients for food, agricultural, veterinary, pharmaceutical, cosmetic, packaging and paint products - Profa. Angelita Silveira
4) Evaluation of the diagnostic ability and adequacy of the sanitary conduct of sanitary inspectors in Rio Grande do Sul in the post-mortem inspection of cattle and preparation of a photographic atlas of the most recurrent pathological lesions - Profa. Angelita Silveira
5) Agroindustrialization as a development instrument – Prof. Cesar Rombaldi
6) Implementation of Good Practices for Handling Fish Traded in the Southern Brazil – Prof. Eliezer Gandra
7) Junior Food Company – Profa. Elizangela Gonçalves de Oliveira
8) Center for Education, Research, and Extension about Agroecological Milk Production – Profa. Giniani Dors
9) Dairy cattle: fungi and mycotoxins in refrigerated raw milk with mastitis – Profa. Giniani Dors
10) Good practices in agroecological milk production – Profa. Giniani Dors
11) Dissemination of technical-scientific knowledge in Food Microbiology during the COVID-19 pandemic – Profa. Graciela Volz Lopes
12) Diagnosis and control of infectious diseases of animals in municipalities in the southern region of Rio Grande do Sul – Prof. João Rodrigo Gil de los Santos
13) Thematic book about milk products technologies – Profa. Josiane Chim
14) Laboratory safety manual – Profa. Josiane Chim
15) Textbook in the area of Sugar, Candy and Caramel Technology – Profa. Josiane Chim
16) Teaching-learning at the bakery plant – Profa. Márcia Gularte
17) Quality and recognition of traditional Pelotas sweets – Profa. Márcia Gularte
18) Appreciation and qualification of traditional Pelotas sweets – Profa. Márcia Gularte
19) Socio-technical network of creole seed guardians for the expansion of agrobiodiversity, security and food sovereignty– Profa. Márcia Gularte
20) Improvements in grain storage and conservation technologies - Prof. Maurício de Oliveira
21) Small-Scale Agroindustry - Prof. Maurício de Oliveira
22) Agroindustry development and innovation - Prof. Maurício de Oliveira
23) Post-harvest, industrialization and grain quality – Prof. Moacir Cardoso Elias
24) 1st Food Biochemistry Forum – Profa. Rosana Colussi
25) Food Science and Technology focused on extension – Profa. Rosana Colussi
26) Good Manufacturing Practices Training – Profa. Rosana Colussi
27) Dialogues and experiences in Food Chemistry – Profa. Rosane Rodrigues
