The Cereal Laboratory contributes with the research area 2 (Food quality and functional properties) of PPGCTA. The Cereals Laboratory evaluates the quality of grains and flour of wheat, oats and corn, and develops research work. It serves grain producers, cerealists, cooperatives, mills, bakery, pasta and cookie manufacturers, educational and research institutions.
Bárbara Biduski, PhD
E-mail: firstname.lastname@example.org; email@example.com
It is a laboratory belonging to CEPA – Food Research Center. (http://cepa.upf.br/index.php/laboratorios/26-laboratorio-de-cereais)