USE OF AGROINDUSTRIAL WASTE.
It aims to characterize agroindustrial byproducts regarding their nutritional, physicochemical, biochemical properties, as well as their use as raw material in new products and processes.

PROCESSES DEVELOPMENT, ANALYSIS AND OPTIMIZATION IN FOOD ENGINEERING.
This line aims to develop new processes in the food industry, as well as the analysis and optimization of existing processes to improve product quality and process efficiency. Economic and environmental improvements are expected without compromising product and process quality. Heat, mass and momentum transfers in foods during their transformation and separation processes also are studied.

PHYSICAL PROPERTIES OF BIOMATERIALS.
It comprises the determination of physical, physicochemical and microstructural properties and the study of the behavior of the various physical properties of biomaterials of interest in the food industry. Also study optimal conditions for product development and processes.

CHEMISTRY AND BIOCHEMISTRY OF FOOD AND BYPRODUCTS.

It encompasses structural studies of different raw materials and products within the food context. Properties of animal and vegetable foods, with a compositional, procedural and biochemical-nutritional approach. Effects of agricultural variables, processing and storage on chemical and biochemical properties of foods. Development and validation of analysis methods.

PS: To see specific research interests, please access the advisors page.