Projects

Bioprocesses in Food

1) APPLICATION OF MAGNETIC FIELDS TO BIOPROCESSES

2) MICROALGA CULTIVATION IN BRAZIL: FOOD SAFETY, SUSTAINABLE DEVELOPMENT AND WORK ALTERNATIVE

3) NANOFIBER ENGINEERING APPLIED TO THE FOOD AREA

4) MICROBIAL BIOCOMPOUNDS  APPLIED TO THE FOOD INDUSTRY: CAROTENOIDS AND BIOAROMAS

5) BIOPRODUCT PRODUCTION BY SUBMERGED FERMENTATION

6) RECOVERY AND PURIFICATION OF BIOPRODUCTS

7) ENZYME SYNTHESIS TO OBTAIN BIOPRODUCTS

8) MICROALGAE  CARBON DIOXIDE FIXATION

 

Characterization of Agriculture and Livestock Resources

1) COMPREHENSIVE USE OF CHIA (Salvia hispanica) IN FOOD PRODUCTION

2) ENZYME DEGRADATION OF BIOLOGICAL AND CHEMICAL FOOD CONTAMINANTS

3) DISPOSAL OF ADDED VALUE COMPOUNDS USING SOLID STATE FERMENTATION

4) STUDY OF FOOD DRYING IN THE SOUTH OF BRAZIL

5) TECHNOLOGICAL PROCESSES FOR THE VALORIZATION OF BY-PRODUCTS OF THE FOOD INDUSTRY

6) SAFETY AND QUALITY OF FOOD PRODUCED IN THE SOUTH OF BRAZIL

7) BIOTIC AND ABIOTIC VARIABLES AND THEIR IMPACTS ON FOOD CONTAMINATION BY MYCOTOXIN

 

Valuation of Hydrobiological Resources

1) USE OF LOW COMMERCIAL FISH TO OBTAIN HIGH VALUE PRODUCTS

2) STRATEGIES TO IMPROVE THE PROPERTIES OF BIOPLASTICS PRODUCED FROM SUSTAINABLE MATERIALS FOR APPLICATIONS IN FOOD PACKAGING

3) PRODUCTION OF HIGH VALUE BIOPOLYMERS FROM MICRORGANISMS AND MARINE WASTE