Academic Staff
Research fields:
- Meat and animal by-products technology and processing;
- High pressure processing (HPP) for the conservation of animal products;
- Use of probiotics in meat products.
E-mail: acfeihrmann@uem.br
ANTONIO ROBERTO GIRIBONI MONTEIRO
Research fields:
- Cereal and starch science and technology;
- Extrusion Processes in Food;
- Brewing Processes;
- Use of industrial waste;
- Intellectual property and innovation in the food sector.
E-mail: argmonteiro@uem.br
Research fields:
- Process and product engineering in the food industry;
- Computationally intensive methods applied to food engineering;
- Grain drying;
- Experimental planning and process optimization.
E-mail: dfrossoni@uem.br
Research fields:
- Development of new food products;
- Thermal and non-thermal processes;
- Alternative technologies for concentration and extraction of bioactive compounds (from fruits and agroindustrial waste) for application in food;
- Development of new products and processes for dairy and the dairy products industry;
- Intellectual property and innovation in the food sector.
E-mail: gsmadrona@uem.br
Research fields:
- Packaging Technology, with focus on Biodegradable Packaging;
- Vegetable processing;
- Use of Agroindustrial Residues.
E-mail: jprsgrss@yahoo.com.br
Research fields:
- Functional foods;
- Separation processes and environmental management;
- Transfer of bench-scale to pilot-scale technology of the process of modification of granular porous media for the improvement of drinking water quality;
- Study of alternative methods, using ben oil trees and modified membranes to remove nitrogenous compounds from drinking water supplies;
- Obtention of microcapsules, which contain probiotic microorganisms and application in food;
- High-pressure processing for the preservation of animal products;
- Coagulant protein purification present in the ben seed and its application in the treatment of surface water;
- Rheological study of different types and concentrations of applied gums: Whey, Milk Powder and Water Soluble Soy Extract.
E-mail: rggomes@uem.br
Research fields:
- Process and product engineering in the food industry;
- Microencapsulation of food ingredients;
- Microencapsulation of probiotic microorganisms in frozen yogurt;
- Microencapsulation of natural food coloring in order to improve its stability when applied in food; and the microencapsulation of antimicrobial compounds (essential oils) for subsequente application in biodegradable packaging;
- Mucilage extraction from chia seeds and its application on food products and biodegradable films.
E-mail: rcbergamasco@uem.br
Research fields:
- Technological processes applied to food;
- Probiotic fermented drink made of hydrosoluble extract of broken rice;
- Regional agroindustrial subproducts harnessing, such as fiber source in yogurts;
- Probiotic ice cream with fruits flavor made of hydrosoluble extract of rice;
- Potentially symbiotic orange juice;
- Cookies made of grape residue flour produced in wine cultivation and used as substitute for wheat flour;
- Kefir fruit-flavored: physical chemistry, microbiological and sensorial evaluation;
- Minas Frescal cheese fruit or greenery flavoured.
E-mail: tatiana.pimentel@ifpr.edu.br
Research fields:
- Process and product engineering in the food industry;
- Settlement of thermodynamic properties of food, experimental measurements of the high pressure phase balance applied to food process;
- Thermodynamic modeling of complex mixtures phase balance, supercritical technology (extraction of natural products and production of nanoparticles applied to food processes and products).
E-mail: vfcabral@uem.br
Research fields:
- Process and product engineering in the food industry;
- Development of a structured catalytic system for steam reforming of ethanol;
E-mail: msouza2@uem.br
Research fields:
- Process and product engineering in the food industry;
- Extraction and kinetic study of passion fruit seed oil extraction using unconventional solvent mixtures.
E-mail: mlgimenes@uem.br
Research fields:
- Process and product engineering in the food industry;
- Global integration of the process of soybean oil and soybean meal acquisition through the use of HYSYS.
E-mail: lmmjorge@uem.br