Description

Biochemical and molecular study of fruit and vegetable maturation, ripening, and senescence, with focus on metabolic pathways associated with ethylene synthesis and activity, changes in color and flesh firmness, synthesis of sugars, volatile compounds and alkaloids, and activation of the antioxidant system. Study of changes in quality of fruit and vegetable under abiotic stresses, including temperature, CO2, UV radiation, water and salt stress, and hypoxia. Phytochemical characterization: prospecting, characterization, quantification, and potential application. Fresh fruit and vegetable conservation. Processing of fruit and vegetables. Food quality and food safety.

Project 1 - Industrialization of products of animal origin

Study and valorization of regional and local raw materials, with emphasis on meat. Development of new products with high added value, including distinctive signs (production system, indication of origin, organic and biodynamic production, valorization of native microorganisms, etc.). Reduction of waste production. Technology for co-products. Waste treatment. Quality and safety management.

Project 2 - Post-harvest and industrialization of fruits, vegetables, condiment and medicinal plants

Harvest management, pre-storage and processing of fruits, vegetables, condiments and medicinal plants. Refrigerated storage, modified, controlled and dynamic atmospheres. Classic and innovative processing. Electrosponning technology. High pressure. Ozonation. UV. Essential oils. Aromas. Extract fractionation. Development of high added value products. Technology for co-products. Waste treatment. Quality and safety management. Distinctive signs

Project 3 - Post-harvest and industrialization of grains

Study of principles and methods of management from harvesting to storage, storage, pre-processing and processing of grains. Development of new drying and storage methods. Processing and development of new grain-derived products. Modification of starches and grain proteins. Electrospinning technology. Prospecting for accessions with functional potential. Prospecting for accessions for bioenergy. Quality and safety management. Waste management and valorization. Certification of storage units.

Project 1 - Development of agro-industrial processes and products

Principles, development of methods, strategies, processes and support tools, and systematized models for the optimized development of products. Research and development of new products and processes. Sensory analysis. Bottom-up and top-down strategies. Packaging development. Safety. Marketing. Tutorial for technological production and patents.

Description

Pre-storage and storage of grains. Industrial grain processing. Grain chemistry. Rheological and functional properties of grain, fractions and derived products. Starch and fiber chemistry. Development of novel processes and products. Biofuels. Safety and quality control. Use of cold storage. Grain aeration. Guidelines and technology for certification of grain and fiber storage facilities.

Know more at: www.labgraos.com.br/teaser/

Description

This work group began in 1999 in the Microbiology lab at DCTA/FAEM/UFPel. The main research projects involve molecular and biochemical characterization of Listeria monocytogenes and Staphylococcus coagulase-positive. Currently, the research focuses on bacterial molecular characterization; molecular and immunoenzymatic detection; genetic diversity of isolated strains; and genomics and transcriptomics of food pathogenic bacteria.

Know more at: www.ufpel.edu.br/faem/dcta/micro