Bioprocesses in Food (Food Engineering Concentration Area): Aimed at the development of projects related to biotechnological conversion, as well as of hydrobiological resources, such as residues and regional bioindustrial subproducts, by studying biomass production processes, enzymes and other compounds.
Characterization and Valuation of Coastal Ecosystem Resources (Food Science concentration area): For sustainable use and preservation of coastal ecosystem resources in this line, physical-chemical, biochemical, microbiological and sensory methods are applied to determine nutritional, functional and nutritional properties. Technologies of natural resources and from agricultural activities in order to propose the best use of them in the formulation of safe foods
Process Engineering (Food Engineering concentration area): This line of research aims to study the engineering applied to food processing and the unit operations involved, to maintain the necessary quality throughout the processing of products, showing the knowledge necessary to application in food industrialization. Furthermore, it is applied with the objective of planning a more efficient production, developing strategies that aim at improving the production or the final product.