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Faculty of Food Engineering
 
Research lines
 
1.
  Consumption and Food Habit. Economic, socio-cultural and nutritional analysis of consumption and eating habits. (Approved by the Department/Scientific Council in 1991). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
2.
  Nutritional Biochemistry of Lipids. Assessment of the effect of tombstones on experimental model organisms. (Approved by the Department/Scientific Council in 1987). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
3.
  Food Hygiene. The effectiveness of processes or control systems in obtaining good quality food products is researched. (Approved by the Department/Scientific Council in 1984). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
4.
  Food Microstructure. Microscopic analysis of vegetable or animal raw materials and processed food. Use of optical microscopy techniques with filters for polarization, fluorescence and phase contrast. (Approved by the Department/Scientific Council in 1983). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
5.
  Agro-Food Policies. Analysis of policies that aim to promote food security. (Approved by the Department/Scientific Council in 1990). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
6.
  Sensory and instrumental analysis of sensory parameters in foods.Study, through specific sensory methodologies, attributes of appearance, aroma, flavor and texture of food, correlating sensory measurements with instrumental measurements (colorimetric, chromatographic, rheological). (Approved by the Department/Scientific Council in 1985). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
7.
  Use and evaluation of nutrients obtained from by-products and waste from the food industry.Analysis, extraction, purification, evaluation and use of nutrients recovered from by-products and waste from food processing. (Approved by the Department/Scientific Council in 1980). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
8.
  Metabolic and biochemical aspects of macro and micro nutrients in foods.Study of the isolated or joint interaction of macro and micro nutrients with the organism of experimental models, considering aspects such as bioavailability, effects of preparation, processing and nutritional value of nutrients. (Approved by the Department/Scientific Council in 1975). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
9.
  Development and evaluation of foods with special nutritional characteristics.Development and evaluation of original food products, aiming to meet the demands of different age groups, energy expenditure categories and health conditions. Study of the compositional peculiarities of conventional and non-conventional sources. (Approved by the Department/Scientific Council in 1980). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
10
  Effects of processing and storage on nutrient and food stability.Studies of the kinetics of destruction of vitamins and provitamins as a function of food processing and storage. Study of changes in food components. Formulation of technological proposals aimed at preserving macro and micronutrients. (Approved by the Department/Scientific Council in 1978). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
11
  Chemistry, functionality and application of proteins and other biopolymers in foods.Microencapsulation of food additives (colorants, acidulants, flavoring agents and microorganisms) and edible films. (Approved by the Department/Scientific Council in 1996). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
12
  Food and nutrition security. Qualitative and quantitative study of food, its production, marketing and consumption, aiming to diagnose the food and nutritional security of populations. (Approved by the Department/Scientific Council in 2001). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
13
  Meat Quality and Processing Attributes. Research the effects of various factors that influence the quality of beef, such as feeding, genetics, slaughter procedures, cooling and freezing, and test methods for predicting yields and chemical quality. (Approved by the Department/Scientific Council in 1994). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
14
  Milk and Derivatives Technology. Technological development of new products. Imitation products. Performance studies. Process optimization. Assessment of functional properties. Obtaining and using dairy crops. (Approved by the Department/Scientific Council in 1985). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
15
  Technology of oils, fats and oilseeds. Taking advantage of new sources to obtain oils and fats. Use of industrial waste. Development of special derivatives. Refining of oils and fats. Fractionation and hydrogenation of oils and fats. (Approved by the Department/Scientific Council in 1980). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
16
  Ecological Engineering and Eco-Development. Analysis of the *Human-Food - Environment* relationship using general systems theory, *emergency* balances, models and simulations. Proposals for equipment, processes (integrated production systems) and policies for Sustainable Development. (Approved by the Department/Scientific Council in 1986). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
17
  Applied Informatics and Process Automation in the Food Industry. Software development for calculating unit operations. Preparation of electronic process control devices (interfaces, sensors, activators). (Approved by the Department/Scientific Council in 1989). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
18
  Effect of Thermal Processes on Microorganisms.Optimization of food thermal processes. Performance of thermo-processed food packaging. Thermoresistant fungi in fruit juices. Inhibition of the germination of thermoresistant spores. (Approved by the Department/Scientific Council in 1984). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
19
  Food Packaging and Stability. Assessment of the interaction between food and packaging material such as: corrosion of metallic packaging, migration of monomers and additives from packaging to food, migration kinetics o and mathematical models for your estimation. (Approved by the Department/Scientific Council in 1988). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
20
  Beverage Technology. Technological development aimed at improving raw materials and existing products and producing new products in the areas of coffee, soft drinks, wines, beers and distilled beverages. Use of waste. (Approved by the Department/Scientific Council in 1973). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
21
  Fruit and Vegetable Technology. Development of technology aimed at using national fruits and vegetables and producing new products. Optimization of processes and use of waste. (Approved by the Department/Scientific Council in 1973). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
22
  Cocoa Technology and other Theobromas: Chocolates, Derivatives and Similar Products. Procurement, development of new products, processing and quality control. (Approved by the Department/Scientific Council in 1973). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
23
  Feed for rodents from Bioterios. In this study, the quality of the feed is evaluated in terms of nutrients, microbiological quality, as well as a study of the PERop of the feed compared to international standards with casein (AIN90). From the results obtained, Cemib is assured that the nutritional standard of the feed after autoclaving maintains all growth and productivity parameters of the animal colony. This work also aims to provide advice on choosing a supplier, so that the preparation of nutrients meets the animals' requirements. The development of this line of research is carried out at the Faculty of Food Engineering, in the Department of Nutrition (DEPAN). Unicamp also participates in attracting new companies to develop feed for laboratory animals. (Approved by the Department/Scientific Council in 1990). Line connected to the DEPARTMENT OF FOOD AND NUTRITION.
 
24
  Physical Separations. Study of Physical Separations: 1) Extractive and azeotropic distillation: obtaining pure substances (Anhydrous Ethanol); 2) Purification of organic acids by solvent extraction; 3) Recovery of proteins by precipitation. (Approved by the Department/Scientific Council in 1984). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
25
  Basic Science and Physical Measurements. Analysis, characterization and specification of the physical properties of the raw material and its changes depending on the aggressiveness of the environment. Development or adaptation of equipment or measurement techniques aimed at quantification. the props. physical foods. (Approved by the Department/Scientific Council in 1972). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
26
  Carbohydrates and Polysaccharides. Polysaccharides from microorganisms: production, modification, rheological properties and applications. Plant polysaccharides: production, rheological properties and applications. Modification and structures. (Approved by the Department/Scientific Council in 1980). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
27
  Microorganisms Responsible for Food Toxinfections. Staphylococcal enteroxins - Immunological and immunoenzymatic analyses. (Approved by the Department/Scientific Council in 1982). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
28
  Vitamins in Food. Development and validation of methods for determining fat-soluble and water-soluble vitamins. Effects of processing and storage. Food contents. (Approved by the Department/Scientific Council in 1994). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
29
  Systematics of Microorganisms of Industrial and Environmental Interest. Chemotaxonomic and molecular characterization of lactic bacteria contaminating alcoholic fermentation and probiotic production; selection and screening of lactic bacteria of industrial interest. (Approved by the Department/Scientific Council in 1985). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
30
  Physiology and Metabolism of Microorganisms. Physiology and metabolism of microorganisms. (Approved by the Department/Scientific Council in 1986). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
31
  Additives and Contaminants in Food. Analytical methodology for determining additives and contaminants. Assessment of potential intake. (Approved by the Department/Scientific Council in 1990). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
32
  Volatile Compounds in Food. Composition of tropical fruit volatiles. Effect of processing and storage on the composition of volatiles. Chemometrics: use of a multivariate method to determine the quality of food aroma. (Approved by the Department/Scientific Council in 1992). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
33
  Lipids and Cholesterol: Analysis, Influential Factors and Oxidation. Lipids and Cholesterol: Analysis, Influential factors and oxidation. (Approved by the Department/Scientific Council in 1992). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
34
  Mycotoxins in Food. Development and validation of methods. Incidence. Factors that influence production in the field and in storage. Processing effects. (Approved by the Department/Scientific Council in 1992). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
35
  Food fibers. Nutritional assessment and physiological effects. (Approved by the Department/Scientific Council in 1986). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
36
  Bioremediation and Biodegradation. Use of microorganisms and/or enzymes in the degradation of organic pollutants (e.g. phenolic compounds, hydrocarbons, chlorinated lignin derivatives, etc...), use of microorganisms and/or lignocellulolytic enzymes in use of waste. (Approved by the Department/Scientific Council in 1993). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
37
  Natural Dyes. Natural dyes: obtaining and characterizing natural pigments obtained from Brazilian plants. Extraction/purification and stability of natural pigments. Copigmentation. Production of natural dyes by plant tissue culture. (Approved by the Department/Scientific Council in 1995). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
38
  Technology of Cereals, Roots and Tubers. Thermoplastic extrusion technology for cereals, roots and tubers for the production of instant and convenience products. Extrusion technology for pasta production. (Approved by the Department/Scientific Council in 1982). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
39
  Functional Foods and Biologically Active Compounds. Biochemical study of biologically active compounds present in functional and natural foods and their biological effects. (Approved by the Department/Scientific Council in 1992). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
40
  Electronic Data Communication in Science and Technology. Electronic data communication in science and technology. (Approved by the Department/Scientific Council in 1996). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
41
  Sugars, Derivatives, Sweeteners and Sugary Products. Develop new technologies and new products (Approved by the Department/Scientific Council in 1997). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 
42
  Enzymes and Microorganisms of Industrial Interest and Production of Compounds by Biotechnological Routes. to be defined (Approved by the Department/Scientific Council in 2001). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
43
  Process Engineering in the Food Industry. Development of new products and processes. Engineering and optimization economic viability. (Approved by the Department/Scientific Council in 1975). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
44
  Carotenoids and Provitamins A. Composition of carotenoids and Vitamin A value of Fruits and Vegetables. Effects of agricultural variables, processing and storage. Decomposition of carotenoids. (Approved by the Department/Scientific Council in 1980). Line connected to the DEPARTMENT OF FOOD SCIENCE.
 
45
  Refrigeration. Assessment of heat and mass transfer mechanisms in the product and their influence on the design and optimization of cooling, freezing and food storage systems. Energy recovery and conservation. Heat pumps. Ice accumulation. (Approved by the Department/Scientific Council in 1978). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
46
  Supercritical Technology Applied to the Processing of Natural Products. Study of the different aspects related to the extraction, fractionation and purification processes of natural products (essential oils, aromas, dyes, stevia, vitamins and similar) with pressurized carbon dioxide (supercritical or subcritical Ethics) (Approved by the Department/Scientific Council in 1984). Line connected to the FOOD ENGINEERING DEPARTMENT.
 
47
  Non-Conventional Food Processing Technologies. no description (Approved by the Department/Scientific Council in 2004). Line connected to the FOOD TECHNOLOGY DEPARTMENT.
 

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University City "Zeferino Vaz" - Br. Geraldo - Campinas - SP