ÁREAS OF KNOWLEDGE

Technological Quality

Formulation and process effect on products’ quality.

Engineering

Design, implementation, equipment modeling, operation and processing at laboratory, pilot plant or industrial scale.

Nutrition and Health

Nutrition, food and nutrients effects on health.

Microbiology

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.

Education

Teaching intervention –formal and no formal- on science and food technology.