n conjunction with the Unit Operations Laboratory, microfiltration, ultrafiltration, nanofiltration and reverse osmosis are used for the development of ultrafiltrated cheeses, concentrated milk, de-lactated products and whey co-products. In addition to research from the Graduate Program in Food Science and Technology, the laboratory receives classes in the technical food course, undergraduate in Food Engineering, Agronomy, Veterinary Medicine and Nutrition. The laboratory is conducting research in the line of “Biotechnological and unconventional processes in the production of food and ingredients”. Lactated products, differentiated cheeses and valuation of dairy products by-products are researched in the laboratory.
Responsible: Prof. Vandré Barbosa Brião, PhD
(54) 3316-8269, (54) 3316-8490