About unit
The technological unit has as its objectives the generation of R&D projects and services to the agri-food productive sector, with emphasis on sustainable and sustainable agroecological production, natural products and gastronomic design. Its activities are aimed at strengthening UTEC's inter-institutional technological linkage in public policies of collaboration with the productive sector, promoting coordinated work, adaptation to changes and innovation permanently, meeting the needs of the productive environment.
Take a virtual tour and interact with the laboratories:
- Instrumental Analysis Laboratory
- Analytical Services Laboratory
- Physicochemical Analysis Laboratory 1
- Physicochemical Analysis Laboratory 2
- Community Kitchen Laboratory
- Unit Operations Laboratory
- Natural Products Laboratory
- Honey Laboratory
- Meat Laboratory
- Sensory Laboratory
- Microbiology Laboratory
This unit offers the following services:
- Design and Development of new products.
- Evaluation of production processes.
- Physicochemical and microbiological analysis.
- Molecular analysis.
- Chemical-sensory analysis.
- Technical advice to companies in the food sector.
- Fully equipped space for the development of new products in the community and entrepreneurial kitchen (CCE).
- Pilot food operations.
At the sectoral level, the following stand out:
Agri-food:
- Comparison of agriculture and its products, in traditional and agroecological form.
- Environmental impact, solutions in environmental management plans through circular economy.
- R&D for food valorization.
- Metabolomics.
Natural products:
- Design and evaluation of food from nutraceuticals, essential oils, natural raw materials.
- R&D in cannabis and native fruits.
Honey and derivatives:
- Analysis of physicochemical composition of honey.
- Characterization and research in protected areas.
Sensory panels:
- Analysis associated with panels of expert judges in different matrices and panels with consumers.
Dairy products:
- Composition analysis.
- Bacterial count.
- Somatic cells.
Meat products:
- Physicochemical analysis.
- Product design.
- Meat sensory.
Responsable técnico:
Annabela Estévez
Team:
Conocé el equipamiento de esta unidad
