Laboratories

Phone :
+55 (19) 3447-6006

Research and teaching in the area of Food and Dairy Hygiene and Microbiology.

Research in the field of science and technology of starch and starch raw materials.

Phone :
+55 (19) 3447-8678
Support staff:

Conduct research applied to the sugarcane industry focusing on: fermentation, enhancement and development of biotechnological processes and sugar technology. The research is carried out by undergraduate and graduate students, under the guidance of Prof. Dr. Sandra Helena da Cruz.

Phone :
+55 (19) 3429-4118
Support staff:

Carry out activities to support undergraduate and postgraduate education, research and university extension in the area.

Phone :
+ 55 (19) 3447-8691
Support staff:

Support ongoing research on the conservation and processing of Fruits and Vegetables, and monitor them under physicochemical and sensory aspects.

Phone :
+55 (19) 3447-8680
Other professors :

To carry out with excellence the technical and scientific procedures, studies and consultations with a theoretical deepening in the academic community of undergraduate and graduate students, within the scope of science and technologies and engineering of the sugar and sucrochemical production chain.

Phone :
+55 (19) 3429-4118
Support staff:

He develops research activities in the areas of human nutrition, functional foods, research and development of new products (through biological tests) and food science and technology, supporting undergraduate and postgraduate education.

The Comprehensive Center for Biochemistry and Instrumental Analysis was established in 2015.

Phone :
+ 55 (19) 3447-6007

To carry out and support research involving the permanent staff of the laboratory, teams from other laboratories and institutions, as well as postdoctoral, doctoral, master's and scientific initiation students in the areas of mycotoxins and mycology, using, among other techniques, high-performance liquid chromatography , Thin layer chromatography, gas chromatography coupled with mass spectrometry, minimum inhibitory concentration (MIC) evaluation.

Phone :
+55 (19) 3447-6011
Other professors :
Support staff:

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.

Conduct research in the area of meat and meat products - Development of research on systems of conservation of fresh meat under the use of modified atmosphere and vacuum systems - To enable undergraduate and postgraduate students to develop scientific and technological research.

Phone :
+55 (19) 3447-8688
Support staff:

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

Phone :
+55 (19) 3447-8677

Conduct research, generate knowledge and disseminate scientific and technical information on beverage quality. The Laboratory of Technology and Quality of Drinks studies and researches tools to guarantee and control the quality of beverages, mainly brandy and beer.

Phone :
+55 (19) 3447-8682

To carry out with excellence the technical and scientific procedures, studies and consultations with a theoretical deepening in the academic community of undergraduate and graduate students, within the scope of science and technologies and engineering of the sugar and sucrochemical production chain.