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.