| FOOD SCIENCE & TECHNOLOGY | Food Technology |
Beverages Processing
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Study of bio-active compounds extraction processes from vegetal food. |
Food Microstructure Equipments
| Development of microfuidic devices for microencapsulation. |
Food Packaging and Shelf-Life
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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. |
Fruits and Vegetables Processing
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Study of physico-chemical modifications that occur during processing vegetable food. |
Milk and Dairy Products Processing
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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. |
Storage and Processing of Animal Foods: Meat and Derivatives
| Study of factors preventing meat lipid oxidation. |