1- Biotechnological and unconventional processes in food and ingredient production
Bioproducts production for use of food industry.
Microalgae cultivation for bioenergy application and exploration of their functional potential in the food industry.
Use of new technological processes to improve the quality of food products.
Use of functional ingredients for the development of food products.
Project 1: Production of food, ingredients and products of industrial interest through bioprocesses
Obtaining products from bioprocesses, including foods (probiotic fermented milks, alcoholic beverages, etc.), ingredients (polyunsaturated fatty acids, pigments, bioemulsifiers, antioxidants, gums, etc.), and other products of industrial interest. Use of microorganisms in industrial bioprocesses using solid state and submerged fermentations. Production of enzymes such as lipases, cellulases, amylases and pectinases for use in various industrial sectors, including bioenergy. Utilization of agroindustrial residues as cultivation media and study of physical and chemical conditions to optimize the production of bioproducts by microorganisms and downstream processes. The subjects that will support this project are: Food Bioprocesses, Instrumental Analysis, Experiment Planning, Separation Processes in the Food Industry, Biochemical Processes, Food Chemistry and Special Topics.
Project 2: Development of products and processes for food industry
Development of products and processes for the food industry using new concepts and/or new inputs, different from traditional ones. Study of the processes involved in the entire food processing production chain, from the reception of raw materials, intermediate and finished products, as well as systems for waste treatment and valuation. Advances in unitary, chemical, thermal, combined and/or other processes for food production. Study of functional and other products with innovative features grounded in science and in light of scientific and technological advances in food science. The subjects that will support the student in research development are: Food Processing and Conservation, Dairy Science and Technology, Meat Science and Technology, Separation Processes in the Food Industry, Grain and Flour Science and Technology, Food Chemistry, Instrumental Analysis, Sensory Analysis, Experimental Planning, Special Topics and Scientific Methodology.
2- Food quality and functional properties
Evaluation and control of physicochemical, microbiological and sensory quality of raw materials and food products.
Changes during food processing.
Characterization of the application of new ingredients and products for the development of foods with functional and nutraceutical properties.
Project 1: Food evaluation and food quality control
Use of tools for continuous improvement of food products and processes. Evaluation and control of physical, chemical, microbiological and sensory quality of raw materials and food products using conventional and innovative food analysis methodologies, detecting and quantifying different undesirable compounds present in foods, reducing and or eliminating potential risk. for public health. The subjects which will support the student are Food Chemistry, Advanced Food Microbiology, Instrumental Analysis and Special Topics.
Project 2: Characterization of raw materials and food products
Generation of advanced knowledge on the functional properties, physicochemical and sensory characteristics of raw materials and food products. Characterization of new ingredients, with functional properties, antioxidants, natural additives in substitution to synthetics, among others. Use of advanced analytical methods for the analysis of raw materials and products, as well as sensory evaluation of food. The subjects which will support this project are: Food Chemistry, Biochemical Processes, Food Processing and Conservation, Advanced Food Microbiology, Instrumental Analysis and Sensory Analysis.
Project 3: Evaluation of functional and nutraceutical properties of bioproducts and related compounds
Use of microalgae bioproducts, other compounds and caloric restriction in functional activities such as antioxidants, anti-inflammatory, anticholesterolemic, among others. The subjects which will support this project are: Biochemical Processes, Special Topics, Food Bioprocesses, Food Chemistry and Advanced Food Microbiology.