Formulation and process effect on products’ quality.
Design, implementation, equipment modeling, operation and processing at laboratory, pilot plant or industrial scale.
Nutrition and Health
Nutrition, food and nutrients effects on health.
Food microbiology along the production line, from raw materials to final products.
Conservation and Stoking
Conservation and stoking technologies all along the production process and market output.
Innocuity and traceability
Assuring products innocuity, food traceability and management systems.
Physical, Chemical and Sensorial Analysis
Physical, Chemical and Sensorial Analysis on raw materials and products.
Teaching intervention –formal and no formal- on science and food technology.