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FOOD SCIENCE & TECHNOLOGY | Food Technology

Beverages Processing

Beverages-processing Study of bio-active compounds extraction processes from vegetal food.

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Food Microstructure Equipments

Development of microfuidic devices for microencapsulation.

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Food Packaging and Shelf-Life

Food-Packaging-and-Shelf-Life This research area is focused on the design of innovative packaging system to extend the shelf life of food product. This includes development of new biopolymer material for food packaging application, coupling of mass transfer models with reaction kinetics  to properly design food package and modeling deterioration kinetics to predict food shelf life.

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Food Plant and Equipment

Optimal shape design for food industries.

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Food Waste

Food waste recovery using membrane technology.

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Fruits and Vegetables Processing

Fruits-and-vegetables-processing Study of physico-chemical modifications that occur during processing vegetable food.

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Milk and Dairy Products Processing

Milk-and-dairy-products-processing Characterization of typical dairy  products by  evaluation of qualy-quantitative lipid composition and effects of parameters influencing sterols and fatty acid composition; study of rapid methods to reveal butterfat adulteration.

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Storage and Processing of Animal Foods: Meat and Derivatives

Study of factors preventing meat lipid oxidation.

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