Characterizations and chemical and biochemical transformations of foods; Omics in Food Science and Technology with molecular analysis strategies, gene mapping, identification and quantification of nutrients and metabolites and distinctive signs in food; Contaminants in food and agro-industrial waste; Microbiology applied to food science and technology with characterization and application of microorganisms with biotechnological potential and bioprocesses in food; Microbiological, physical-chemical, biochemical and toxicological analyzes related to the production of safe foods. Bioavailability of micronutrients and bioactive compounds from foods associated with health.
Description: Molecular analysis tools and strategies, gene mapping, identification and quantification of nutrients and metabolites and distinctive signs in foods.
Description: Analysis, identification, quantification and control of contaminants and physical, chemical and biological residues in food and agro-industrial residues, in addition to the use of agro-industrial and agro-food by-products.
Description: Characterization and application of microorganisms with biotechnological potential and bioprocesses in food.
Description: Microbiological, physical-chemical, biochemical and toxicological analyzes related to the production of safe foods. Advanced studies for food control and safety (automated and molecular methods). Bioavailability of micronutrients and bioactive compounds from foods associated with health.
Find out more at:
lacem-ufpel.wixsite.com/lacem-en
Processes and techniques involved in pre- and post-harvest food. Development of innovative industrialization processes. Studies on drying, storage and preservation of raw materials and food products. Quality, processing and conservation of food with physical-chemical, microbiological, sensory, toxicological and nutritional analysis techniques for food quality control. Development of innovative food processing and preservation methods and techniques. Reducing the amount of waste generated and waste in food and agro-industrial systems. Nanotechnology applied to Food Science and Technology
Description: Processes and techniques involved in pre- and post-harvest food. Development of innovative industrialization processes. Studies on drying, storage and preservation of raw materials and food products. Development of new pre- and post-harvest products and technologies.
Description: Chemical, physical-chemical, microbiological, sensory, toxicological and nutritional analysis techniques for food quality control. Development of innovative food processing and preservation methods and techniques.
Description: Reduction in the amount of waste generated and waste in food and agro-industrial systems, reuse of food, use of by-products and food waste and recycling of nutrients from the production chain to the consumer.
Description: Use of nanotechnology to obtain processes and products with better performance or development of new materials, inputs and products. Development of nanocomposites from biopolymeric materials for application in food packaging. Study of nanoemulsions for food applications. Nanoencapsulation of bioactive compounds using the electrospinning technique.
Find out more at:
www.labgraos.com.br
wp.ufpel.edu.br/sensorial/
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