Laboratories

The company works on developing processes to obtain products with high nutritional or technological value, using clean and emerging technologies, such as high-pressure and ultrasound-assisted processes. The main raw materials used are of plant and animal origin, with emphasis on waste from the food industry, with the aim of adding value to the production chain, promoting full use and the circular economy. It also performs chemical analyses in the area of ​​starches and starchy raw materials.

Carry out activities to support undergraduate and postgraduate teaching, research and university extension in the area of ​​food and nutritional security (SAN) using as a theoretical framework the broad concept of SAN adopted in Brazil and referenced in the Organic Law on Food and Nutrition Security (LOSAN) of 2006.

Support ongoing research on the conservation and processing of fruits and vegetables, in addition to monitoring them from a physical-chemical and sensory perspective, as well as quality control anal

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).

Physicochemical and sensory analysis of meat and meat products, covering the following parameters: instrumental color, resistance to blomming, redox form of myoglobin, reducing activity of metmyoglobin, oxygen consumption, pH, shear force, texture profile analysis (TPA), cooking weight loss, drip weight loss, protein solubility, myofibrillar fragmentation index (MFI), myofibrillar protein extraction, mitochondrial isolation, nucleotide quantification (HPLC), determination of free amino acids (HPLC), electrophoresis (SDS-PAGE), lipid oxidation (TBARS), protein oxidation, quantification of protein, moisture, ash

Carry out technical and procedure excellence, studies and technical-scientific services with theoretical depth together with the academic community of postgraduate and undergraduate students, within the scope of science and technologies and engineering of the sugar and sugar-chemical production chain.