Research line:Food Quality and Safety Repercussion:The present working group brings together researchers working in the fields of Chemistry and Chemical and Food Engineering, being characterized by working with family agriculture, nutrition and healthy food, food processing and industrialization, allergens, quality tools, waste and contamination. Thus, it seeks to promote the quality and safety of food, contributing to the development and expansion of scientific and technological knowledge, reconciling economic growth, improving quality of life and promoting healthy eating. Also, it aims at the training of qualified professionals, seeking the generation and dissemination of knowledge. Since 2014 the group has counted on four extension projects. One of them generated, in 2016, an extension course and in 2017, a literary publication. Also, in March 2017 the lato sensu specialization course in Food Quality and Safety began, whose teachers make up this working group.
Researchers:
Prof. Dr. Carlos Roberto de Menezes Peixoto
Prof. Dr. Cristiano Gautério Schmidt
Prof. Dra. Cristina Benincá
Prof. Dra. Eliana Badiale Furlong
Prof. Dr. Fábio Ferreira Gonçalves
Prof. Dra. Fernada Arnhold Pagnussatt
Prof. Dra. Francine Antelo
Prof. Dra. Itiara Gonçalves Veiga
Prof. Dra. Kessiane Silva de Moraes
Dra. Márcia Helena Scherer Kurz
Partner institutions:
Sindicato dos Trabalhadores Rurais de Santo Antônio da Patrulha