Processing, quality and recovery of food, by-products and waste
The research projects developed in this line aim to meet the challenges of the agricultural and industrial sectors, considering the need to increase the production of safe and healthy foods; the more efficient use of natural resources, the production of biomaterials and biodegradable packaging and the use of new raw materials, that is, it has the Bioeconomy as part of its actions. The projects include the study of chemical, physical, physical-chemical and microbiological composition, sensory evaluation and consumer studies, and their relationship with the technological and biotechnological processing of food, by-products and agroindustry residues. The projects seek to produce innovative results through the application of modern analytical techniques, such as “omics” tools, as well as the use of green chemistry and bioprocesses aimed at reducing food waste and promoting safe, healthy and sustainable food. .
Research projects
Biodegradable and biomaterial packaging
Development and characterization of biodegradable, edible and/or active films and coatings obtained from natural and renewable sources. Application of materials developed as food packaging to preserve the quality and shelf life of fruits and vegetables, edible oils and foods rich in lipids, among others. Application for the production of biofertilizers, natural additives and encapsulated bioactive compounds. In these research projects, the use of agroindustry residues provides subsidies to value them, suggesting innovative alternatives, generating value-added products and making them economically viable. Researchers: Ana Elizabeth Cavalcante Fai (Responsável), Mariana Simões Larraz Ferreira, Otniel Freitas Silva.
Food metabolomics and proteomics
Prospecting, characterization and chemical mapping of molecules of biological, nutritional and technological interest in food through omics platforms, using modern analytical tools (high-throughput techniques), bioinformatics and chemometrics. Proteomic and metabolomic analysis of food using chromatographic techniques (liquid, gaseous or convergence; one or two-dimensional) coupled with mass spectrometry (high resolution, Multiple Reaction Monitoring or MSn sequential). Extraction, separation and analysis of bioactive compounds – especially phenolic compounds and other plant secondary metabolites, proteins, peptides, among others, with a view to valuing agricultural genetic resources, biodiversity, agroindustry residues and unconventional food sources; monitoring and characterization of biomarkers associated with food quality and authenticity. Researchers: Mariana Simões Larraz Ferreira (Responsável), Maria Gabriela Bello Koblitz, Otniel Freitas Silva, Ricardo Felipe Alves Moreira, Victor Augustus Marin.
Biotechnological processes
Production and/or transformation of ingredients and foods in processes involving microbial activity, enzymatic catalysis, molecular biology to obtain bioproducts with diverse applications, such as: foods with longer shelf life, bioavailability and bioaccessibility of nutrients and bioactive compounds; use of bioactive compounds as natural additives to replace synthetic additives, products with new characteristics of aroma, flavor, texture, among others; production of enzymes and probiotics. In addition, the projects aim at the use of waste through biotechnological processes, in the extraction of bioactive compounds and various compounds of interest, as a means for fermentation and for the production of various biomolecules in order to promote the full use of natural resources without generating waste. . Many of these studies involve process optimization through experimental design and response surface methodology. Researchers: Maria Gabriela Bello Koblitz (Responsável), Ana Elizabeth Cavalcante Fai, Édira Castello Branco de Andrade Gonçalves, Juliana Furtado Dias.
Food quality and safety
Investigation, characterization and risk management aimed at ensuring the physical, physical-chemical, microbiological and sensory quality of food. The themes addressed in this project include the analysis of food identity and quality; diagnoses of hygienic and sanitary aspects and promotion of actions for risk management; analysis of the application of quality control tools in food production; the isolation and phenotypic and genotypic analysis of microorganisms isolated from foods with antimicrobial resistance and studies of expectations and consumer choices in relation to food and nutrition safety. Researchers: Otniel Freitas Silva (Responsável), Anderson Junger Teodoro,Carlos Fernando Araújo Lima de Oliveira, Cristina Yoshie Takeiti, Ellen Mayra Menezes Ayres, Juliana Cortes Nunes da Fonseca, Rafael Silva Cadena, Renata Galhardo Borghini, Ricardo Felipe Alves Moreira, Simone Augusta Ribas, Victor Augustus Marin.
