Lines of research

1. Food processing and use of sub-products
This line of research aims at valuing the regional and exotic plant-based and animal-based products and sub-products, which are essential to promote the income increase of rural producers and decrease of losses of this food. The study of regional raw materials will be carried out by chemical analyses aiming at the full use of the products. Based on knowledge of potential benefits to the human health of raw material parts not currently used for human food, the process studies that aim at improving these sub-products in order to improve the convenience, bioavailability and sensorial acceptance will be carried out. The studies of raw materials and processes that transform and preserve the food products will be carried out with the purpose of achieving minimum generation of sub-products, waste, effluents or air pollutant, seeking technical and economic viability.

2. Microbiology and bioprocesses
This line is related to the microbiology and the biochemical engineering involving research for technological and industrial processes. In the scope of this line, it will be developed works aiming at evaluating the hygienic and health conditions of food and water, as well as its microbiological quality; the selection of microbial strains, either bacteria, yeasts or filamentous fungi for food fermentation and metabolites production with industrial interest. In addition, the purpose is to produce these bodies and other cells for recovery and purification of these metabolites. Metabolism study of microorganisms and its kinetics. Formulation of growth mediums and fermentation methods that promote the growth of microorganisms or obtaining of products, whose primary focus is to use industrial waste. Such research aims to contribute to the production of new ingredients, products, and processes in the scope of food fermentation, waste treatment, enzyme production, antimicrobial agents, etc.

3. Food analysis and green chemical processing
In this line of research, the research will be carried out concerning the development of methods/ techniques for food analysis in order to assess the training and occurrence of toxic substances or beneficial substances to health; monitor the number of these substances / elements; identify the food composition; identify possible sources of contamination or food with substances containing relevant properties to health. In addition, the research will be carried out in relation to the green chemical processes, such as those involving the reduction of energy consumption and the removal or decrease of solvents and reagents, especially those detrimental to health or environment. In this context, it will be studied new methodologies of chemical analysis and sustainable processes; development and validation of chemical analysis methodologies; monitoring of chemical and biochemical changes during the life cycle of a product; use of non-toxic and sustainable reagents; development of methodologies in preparing samples for food analysis.

4. Processes and mathematical modeling applied to food
In this line of research, it will be developed and analyzed different technologies applied to the industrial food treatment, such as the non-thermal and minimal processes, which promote the maintenance of sensorial and nutritional features, the retention of bioactive substances, combined with the reduction of losses and increase of food shelf life. These technologies aim at introducing good practices that will cover the correct conception of food products until their manufacturing and packaging. In the latter, the packages that are produced from renewable sources may be investigated in replacement of fossil raw material, edible or biodegradable packaging. These studies will be supported by applying the mathematical modeling based on many approaches of these studies: modeling of laboratory procedures related to said technologies, industrial activities, and mechanisms that will ensure safe food manufacturing. Subsequently, the simulation and sensitivity analysis of the models created will generate scenarios whose variation of parameters can be used during the decision-making processes that will guide the compliance with the best practices related to both food treatment and its production and package.