Food Science and Engineering
(FSE): The main objectives of this group focus on the
successful application of research developments to
support the Portuguese food industry (mainly SMEs). In
their activities, the FSE researchers plan to develop
their research activities making use of their past
experience and matching it with the needs of Portuguese
industry in various sectors (dairy, vegetables, fish and
meat), particularly at regional (centre of Portugal)
level.
The following lines are followed by
its researchers:
1.
Improving safety of traditional food products and
development of new food products using probiotics
2.
Pollution prevention through the optimization of food
processes and the transformation of by-products in new
food products
3.
Improving quality and shelf life time of food products
through the optimization of food processes and the use
of non-thermal technologies
4.
Improving industrial safety and hygienic procedures
