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Faculty of Food Engineering
Agreements
1.
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Brazilian Agricultural Research Company (Financier). �Assessment of the Composition and Antioxidant and Coloring Properties of Carotenoids from Cashew Stalk Pomace. Responsible: Adriana Zerlotti Mercadante. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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2.
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Federal University of Santa Catarina (Executor), Federal University of Rio Grande do Norte (Executor), Tropical Foundation for Technological Research "Andr� Tosello" (Coordinator), Brazilian Agricultural Research Company (Financier). �Quality Improvement of Tropical Fruit Juices Through Contaminant Control and Use of High Pressure Process� - Value: R$499.873,00. Responsible: Pilar Rodriguez de Massaguer. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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3.
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Brazilian Agricultural Research Company (Financier), Association of Tropical Fruit Processing Industries (Financier), MV Engenharia (Financier), Tetrapak (Financier). �Microbiological Safety of Aseptically Packaged Fruit Juices and Drinks� - Value R$297.777,60. Responsible: Pilar Rodriguez de Massaguer. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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4.
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State University of Campinas (Executor). APSPM 36.91/Food Nutrient Steam. Responsible: Carlos Raimundo Ferreira Grosso. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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5.
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Center for Inter Cooperation. in Recherche Agron. pour le Developpement (Executor). Unicamp x Department of Systems Agro-Alimentaires et Ruraux Cooperation Agreement. Responsible: Satoshi Tobinaga. Project linked to the FOOD ENGINEERING DEPARTMENT.
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6.
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State University of Campinas (Executor), National University of Santiago del Estero (Executor). Cooperation Agreement FEA-UNICAMP x Universidad Nacional de Santiago del Estero Facultad de Agronomia y Agroindustrias (UNSE-FAA). Project linked to the FOOD ENGINEERING DEPARTMENT.
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7.
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National University of Santiago del Estero (Executor). Postgraduate Teaching Agreement. Responsible: Enrique Ortega Rodríguez. Project linked to the FOOD ENGINEERING DEPARTMENT.
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8.
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State University of Campinas (Executor). Cooperation between Lab'RIE/Depan/FEA and Xenobioticos de Buenos Aires, Argentina. Responsible: D�bora de Queir�z Tavares. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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9.
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Technical University of Lisbon (Executor). Technical-scientific and cultural cooperation between UNICAMP and the Technical University of Lisbon.
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10
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University of La Habana (Executor). AGREEMENT/FEA/FUNCAMP/University of La Habana - Collaboration exchange in the areas of Food Engineering.
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11
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Financier of Studies and Projects (Financier). Development of Functional Foods for the Prevention and Treatment of Dioxin Toxicity. Responsible: Yong Kun Park. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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12
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State University of Campinas (Executor), National Council for Scientific and Technological Development (Consultant), Institute of Agrochemistry and Food Technology (Consultant), Ibero-American Science and Technology Program for Development (Consultant) , Universidad Iberoamericana (Consultant), Universidad de Chile (Consultant). Development and Standardization of Descriptors for Sensory Analysis. Responsible: Maria Helena Dam�sio. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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13
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State University of Campinas (Executor). Studies on Carotinoids. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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14
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UNICAMP Development Foundation (Coordinator). FEA-Toxicology of Food-Services. This agreement is used to carry out university extension activities. Responsible: FELIX GUILLERMO REYES REYES. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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15
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United States Department of Agriculture (Executor), University of Massachusetts (Executor). Private Incentives for Safe Food Supply: case studies from the American beef industry. Responsible: Elisabete Salay. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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16
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State University of Canpinas (Executor), UNICAMP Development Foundation (Coordinator), Hoffmann-La Roche (Financier). Isolation and Purification of Natural Pigments. Responsible: Adriana Zerlotti Mercadante. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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17
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State University of Campinas (Executor). Production and evaluation of protein products for special purposes. Responsible: Jaime Amaya Farf�n. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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18
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Universitat Hannover (Executor). Brazil-Germany Bi-national Cooperation Project in Biotechnology and Use of Genetic Resources. Responsible: Gl�ucia Maria Pastore. Project linked to the DEPARTMENT OF FOOD SCIENCE.
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19
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State University of Campinas (Executor). Theobroma and Technology. Project linked to the DEPARTMENT OF FOOD AND NUTRITION.
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20
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Faculty of Food Engineering - UNICAMP (Executor), Ecole Nationale Sup�rieure de Chimie de Montpellier (Executor), Comite Francaise D'Evaluation De La Cooperacion Universitaire-CAPES (Financier), International Society for the Advancement of Supercritical Fluids (Financier) . Valorization of Vetiver Essential Oil is scientific and technological research. Responsible: Maria �ngela de Almeida Meireles, Paulo de Tarso Vieira and Rosa. Project linked to the DEPARTMENT OF FOOD ENGINEERING, DEPARTMENT OF FOOD AND NUTRITION.
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