Area of concentration and research lines
Area of concentration: Food Science and Technology
The Food Science and Technology area englobes knowledge of the Science and Technology of Animal Origin Products; the Science and Technology of Vegetable Origin Products; and the Food Sciences referring to the chemical, biochemical, physicochemical, nutritional, toxicological and microbiological aspects of food. Thus this area covers the whole basis of the application of scientific investigation in favor of the development of new products and processes. With this scientific bias one has a wider approach to knowledge and its application, and, based on technology, the development of research which aims to open more specific scientific and technical pathways, which also include management of the productive system and all the actions related to food safety, health, environment and sustainability.
Research lines:
a) Food Processing and Technological Innovation:
This research line emphasizes qualification of the student destined for applied research, production of technology, process innovation and product development. It aims to graduate a specialized professional capable of interfering in the transformation of foods of both vegetable and animal origin, developing products and materials that meet the demands of the consumer market. In addition it reaches for scientific and technological formation founded on investigation and innovation, both of which are adequate for the reality of technological development, and inserted into the social and humane contexts of the local and regional productive arrangements. It thus searches for the development of technologies and processes and/or products that make the companies more competitive but at the same time add value to the products and improve consumer health and well-being.
b) Food Safety
This research line seeks to ensure food quality throughout the production chain, studying the implementation of food quality and safety management systems, seeking to produce safe food. In addition, this research line studies the evaluation of physical-chemical and microbiological quality control of food and critical control points of production chain activities, in addition to making diagnoses in the environmental control of the production process.