Laboratory of Physicochemical and Functional Food Studies

Director: Jorge Wagner

  • Determination of composition and study of thermal properties of foods and ingredients.
  • Analysis of the distribution of food particle size by laser diffraction.
  • Analysis of changes in structure and composition of dietary components by FTIR.
  • Studies of the rheological behavior of food formulations.
  • Assessment and advice on functional properties of food ingredients and their application in food formulations.
  • Studies on the use and recovery of byproducts from the food industry.

 
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