• Research

    Research Groups

    FOOD BIOENGINEERING

    FOOD ENGINEERING - FURG

    RISK MANAGEMENT STRATEGIES FOR FOOD PRODUCTIVE CHAIN

    SEA PROCESS PROCESSING RESEARCH PROGRAM

    Research Lines

    Bioprocesses in Food: 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 of Agriculture and Livestock Resources: Aimed at the study of physical, chemical, microbiological and sensorial properties and methodologies, which can be applied in different quality aspects during food production, commerce and storage in the southern region of the state of Rio Grande do Sul (Brazil).

    Valuation of Hydrobiological Resources: Aimed at the development of projects to provide alternative ways to implement the use of fish and other hydrobiological resourcesin order to add value to raw materials and to residues of conventional industry.

    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

       
  • Research Lines

    Bioprocesses in Food: 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 of Agriculture and Livestock Resources: Aimed at the study of physical, chemical, microbiological and sensorial properties and methodologies, which can be applied in different quality aspects during food production, commerce and storage in the southern region of the state of Rio Grande do Sul (Brazil).

    Valuation of Hydrobiological Resources: Aimed at the development of projects to provide alternative ways to implement the use of fish and other hydrobiological resourcesin order to add value to raw materials and to residues of conventional industry.

     
  • 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