Food Packaging and Stability
Development and application of packaging materials. Food-packaging interaction and stability. Packaging systems: aseptic, modified atmosphere, active packaging, and others.
Meat and Meat Products Technology
Processing and analysis of meat products. Quality of beef, pork, and poultry meat.
Technology of Fruits, Vegetables, Beverages, Chocolate, and Confectionery
Technology of plant-based products: thermal processing, dehydration, fermentation, development and optimization of processes and products.
Emerging Technologies in Food Processing
Processing of juices, pulps, meat products, milk and dairy, and enzymes using:
- High Pressure Processing (HPP) – Isostatic Pressure Technology
- High Dynamic Pressure Technology
- Application of Ozone in the Processing of Grains, Flours, Fruits, and Vegetables
- Modeling and Optimization of Thermal Processes
- Combined Methods
Additional Information – Research Lines in Emerging Technologies
Cereals, Roots, and Tubers Technology
Development of functional products. Extrusion technology. Baking. Starch chemistry and technology. Cookies and pasta products.
Oils and Fats Technology
Utilization of industrial lipid by-products. Lipophilization of oilseed cakes and meals. New oilseed sources for industrial use. New technologies in the processing of oils, fats, and by-products. Lipid oxidation. Thermal oxidation of oils and fats. Application of neural networks in oil technology. Quality control.
Milk and Dairy Products Technology
Physicochemical and microbiological quality of milk and dairy products. Optimization of dairy product manufacturing technology. Fermented milk, cheeses, and lactic acid bacteria. Membrane technology applied to dairy. Development of new processes. Functionality of dairy products.
Food Hygiene
Pathogenic microorganisms of importance in food. Occurrence, control, and prevention.
Thermal resistance of microorganisms.
Microbial biofilm
Preventive and operational hygiene control in industrial processes.
Evaluation of the effectiveness of sanitizers and cleaning methods.