Thematic research projects

1) Development and Technology of Animal Origin Products: linked to the Food Processing and Product Development research line.

This project develops research with the purpose of evaluating the chemical composition of food, its chemical, biochemical, enzymatic and sensory changes, as well as developing research related to the technology of animal products that meet the diverse demands of the dairy, meat, eggs and honey, focusing on technological innovation, acting in production, processing and in the competitiveness of the sector. This project also integrates composition, technology and processing knowledge with innovations in food packaging.

2) Development and technology of products of plant origin: linked to the Food Processing and Product Development research line.

In this project, research activities are carried out that make it possible to improve and innovate knowledge in technology for products of plant origin. Thus, the development of processes and products is sought, such as juices, beverages, sweets, minimally processed fruits and vegetables, soy-based products, among others, that present better sensory quality, in addition to differentiated nutritional and functional values, including the addition of probiotic microorganisms to these foods. Another research focus is aimed at minimizing losses and waste, adding value to the by-products of vegetable processing. In addition, it is intended that the student improves their innovative capacity, through applied research, contributing to the development and consolidation of companies when they return or enter the labor market.

3) Food Microbiology: linked to the Food Safety research line.

This project seeks to develop research related to Food Microbiology, focused on food preservation through the use of microorganisms or their products such as enzymes, bacteriocins and other antimicrobial substances; for the detection of pathogens associated with food poisoning and infections and, finally, for the implementation of methods to prevent and control the transmission of diseases associated with food, as well as spoilage microorganisms.

4) Safety in food processing: linked to the Food Safety research line.

This project seeks to develop research to assess and control the quality of food and raw materials, such as the analysis of physical, chemical and biological agents that may pose health risks. This project also integrates knowledge on quality control of food products and raw materials with quality management, emphasizing Good Manufacturing Practices (GMP), the principles of the HACCP system and the certifying standards of quality management systems. Within this scope the physical, chemical and biological hazards associated with production are included.