I. SCIENCE AND TECHNOLOGY OF PRODUCTS OF PLANT ORIGIN
Area of knowledge: COFFEE
Faculty Advisors: Carlos José Pimenta & Rosemary G.F.A. Pereira
Area of knowledge: CEREALS
“Study of technologies for cereals and other starchy foods; baking technology.”
Faculty Advisors: Joelma Pereira
Area of knowledge: FRUITS AND VEGETABLES
Faculty Advisors: Eduardo V.B. Vilas Boas & Luiz Carlos de Oliveira Lima
II. SCIENCE AND TECHNOLOGY OF PRODUCTS OF PLANT ORIGIN
Area of knowledge: MEAT AND DERIVED PRODUCTS
“Development of research in the area of Science, Technology and Meat Processing, focusing on: quality of poultry, beef, pork, sheep and goat meat; use of by-products and development of new products with functional, nutritional and/or technological appeal; and factors that contribute to food security and improvement of useful life of products.”
Faculty Advisors: Eduardo Mendes Ramos
Area of knowledge: MILK AND DERIVED PRODUCTS
Faculty Advisors: Luiz Ronaldo de Abreu & Sandra Maria Pinto
III. FOOD MICROBIOLOGY AND FERMENTATION PROCESSES
Area of knowledge: FOOD BACTERIOLOGY
“Study of the influence of natural compounds on the development and control of microbial biofilms and control of microorganisms in food.”
Faculty Advisors: Roberta Hilsdorf Piccoli
Area of knowledge: FOOD MYCOLOGY
“Mycotoxins and Food Mycology.”
Faculty Advisors: Luís Roberto Batista
Area of knowledge: FERMENTATION PROCESSES
“Study of microorganisms, types of fermentation, bioreactors, ways of conducting fermentation and stages of purification of bioprocesses for the production of food, beverages and inputs with application in the field of food industry, aiming to improve yield and quality.”
Faculty Advisors: José Guilherme L.F. Alves & Rosane Freitas Schwan
Area of knowledge: CACHAÇA
“Physicochemical, biochemical and sensory evaluation of brandies/cachaças, aged and not aged in different wooden barrels, and of derived (liqueurs, mixed drinks) and validation of analytical methods for the characterization and quantification of organic and inorganic molecules aiming at the improvement of the acquisition process and product quality.”
Faculty Advisors: Maria das Graças Cardoso
IV. NUTRITION AND DEVELOPMENT OF PRODUCTS AND PACKAGING
Area of knowledge: DEVELOPMENT
“It involves research in the area of new product development and sensory analysis of food, with emphasis on the following themes: product concept, market research, optimization of the formulation of new products, methods/qualitative and quantitative techniques applied in product development, study of consumer behavior, sensory evaluation of foods using affective and descriptive methods in addition to new methodologies.”
Faculty Advisors: Ana Carla Marques Pinheiro & João de Deus S. Carneiro
Area of knowledge: NUTRITION
“Nutritional, functional, chemical and biological evaluation of food.”
Faculty Advisors: Maria de Fátima P. Barcelos
Area of knowledge: PACKAGING
“Preparation and characterization of polymeric films, conventional and biodegradable, containing nanoparticles, bionanocomposites and/or active substances and its application in different food packaging systems, evaluating: the stability of these films in different conditions of storage; the migration of the active substances to foods; and the physicochemical, biochemical, microbiological and sensory changes of the packaged food.”
Faculty Advisors: Soraia Vilela Borges
V. PROCESS ENGINEERING
Area of knowledge: FOOD PROCESSING
Faculty Advisors: Fabiana Queiroz
Area of knowledge: EXTRACTION PROCESSES
“Extraction processes, rheology and food texture.”
Faculty Advisors: Fabiana Queiroz
Area of knowledge: REFRIGERATION
“Refrigeration, rheology, microstructure.”
Fundamentals of engineering applied to production systems and food preservation, application of physical-chemistry principles, unit operations, mechanisms of mass transport and heat in the drying and cooling processes of food.
Faculty Advisors: Jaime Vilela de Resende
Area of knowledge: DRYING
“Drying, osmotic dehydration, microwaves, spray-drying, macromolecules.”
Faculty Advisors: Jefferson Luiz Gomes Correa & Soraia Vilela Borges.