Laboratories

Carry out and support teaching, research and extension activities in the area of Food Microbiology. Microbiological analyzes are carried out using conventional and molecular methods for research and enumeration of pathogenic microorganisms and contamination indicators, in order to determine the safety and microbiological quality of food.

Conduct and support research in the field of molecular biology in food: gene expression of different organisms, analysis of genomic and functional transcriptomics data, identification of species-specific by means of conventional PCR and qPCR techniques; and in the area of mycotoxins with the use, among others, of high performance liquid chromatography, thin layer chromatography, gas chromatography coupled with mass spectrometry, evaluation of the minimum inhibitory concentration (MIC).

Conduct research on oil and grease technology, grains and derivatives. Oxidative stability of oils and lipid foods. Natural antioxidants. Productive chain of the chestnut of Pará. Processes of extraction of oil with ethanol. Quality of soybean meal and chestnut pie from Pará. Production of biodiesel from different raw materials.
Support ongoing research on oil, grease and biodiesel technology.

Acting in the development of products and processes in the agri-food area in an integrated way, involving from the research stages with consumers to the implementation of systems of statistical quality control, in an interdisciplinary way, through the conduction of network projects.

Train human resources in Fish Science and Technology; Develop projects aimed at technological innovation and quality for fish; Transmit knowledge acquired in academia to society and to the rural producer; Promote lectures and workshops on relevant topics related to traceability and sustainability; Participate in ongoing research involving physico-chemical, toxicological, microbiological, sensorial and water quality, fish and their co-products; Ser