Area of Concentration: Food Science and Technology.
The main challenge of the Food Science and Technology Graduate Program (PPGCTA) is to promote the advancement of scientific and technological knowledge of Amazonian Biodiversity. Three research lines are part of the PPGCTA, which are linked to the thematic areas: Food Science, Food Technology and Food Engineering. The Lines aim primarily to expand scientific and technological knowledge about raw materials in the Amazon Region and to propose advances to current production processes, as well as to develop new and alternative processes, adapted to the reality of the Region.
Research Line: “CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FOOD AND BIOACTIVE COMPOUNDS.”
The research line addresses issues related to the chemical, biochemical and microbiological properties of raw materials and other derived products, as well as microorganisms of interest in food. In addition, the chemical, biochemical and microbiological aspects related to the presence of bioactive compounds, enzymes and other compounds of scientific and economic interest are also targets for investigation, as well as the development of processes and technologies for the application of these compounds in foods with properties functional, biotechnological and toxicological aspects.
Research Line: “INNOVATION AND DEVELOPMENT OF PRODUCTS FROM RAW MATERIALS AND AGRO-INDUSTRIAL WASTE.”
This line of research aims to identify and characterize raw materials with technological potential, as well as by-products generated by agribusinesses in the Amazon region, with a view to obtaining new products, as well as improving products and processes; in search of adding value to these raw materials and by-products. To this end, the use, adaptation and development of clean technologies will be stimulated, aiming to minimize environmental impacts, which can be easily used within the regional context, as well as adaptable to the realities of other regions.
Research Line: "ANALYSIS AND DEVELOPMENT OF SEPARATION AND TRANSFORMATION PROCESSES APPLIED TO FOOD."
The proposal of the research line is the training of professionals for the development of separation processes, in general, and transformation of raw materials of animal and vegetable origin, into inputs and food products, both on a small scale (bench) and in large scale in the Food and related industries. To this end, engineering principles will be applied to conceive, design, develop, operate and manage processes and products based on chemical and physical phenomena of food, using clean and innovative production technologies that preserve the environment and human and animal health; in addition to promoting highly qualified human resources and transferring technology to the productive sector.