Specialized laboratories with an Emphasis Engineering, Food and Environmental Engineering
Sensory analysis is a discipline very useful to know the organoleptic properties of the food, as well as products from many industries such as the pharmaceutical industry, cosmetics, etc, by means of the senses. In this laboratory and investigate the attributes organoleptic or sensory as appearance, odor, flavor, texture evaluated by the human senses.
Sensory analysis is a science that supports the Quality Management system, Good Manufacturing Practices (gmp), HACCP and ISO in the industries of agri-food sector and other productive sectors. Offer the services of sensory analysis to the university community and the industrial sector of food, with the aim of supporting the system of quality assurance during the production process, in which benefit both the producer and the final consumer.
Serves as a teaching in the practical part to the Engineering programs and the programs of the Faculty of Agricultural Sciences, has the physical resources of infrastructure, supplies and equipment necessary to advance practices in the different areas of Microbiology, specific Engineering programs Food, Agricultural, Environmental, Veterinary Medicine and animal Husbandry. have separate spaces for the preparation and readiness of material, preparation of media and reagents and for the sterilization and disinfection of clean material and contaminated. Its purpose is to determine the micro-organisms present in a sample.
Also provides space for the development of free practice and for the development of projects for the classroom that allow you to consolidate the acquired knowledge of the students in the classroom, as well as provide the necessary support to students who develop a thesis, research processes of institutional and inter-institutional.
The Laboratory of Nutrition and animal feed is a space used for activities of teaching and contributes to the characterization of food resources through the analysis of the chemical composition and nutritional value, as much whole foods as ingredients, by-products of agro-industry and materials forage (grasses and Legumes) for human food and animal feed.
The main objective of the laboratory is to ensure the academic quality with the equipment you own, the development of research and the provision of services, connected with the science of Nutrition and Food, in order to provide solutions to the problems of food and nutrition of the regions and the country, and to generate knowledge and methodologies in the field.
Has an infrastructure of multidisciplinary and qualified personnel with extensive experience, equipped with the necessary infrastructure for the processing and control of food in conditions similar to those used in the food industry can implement the knowledge acquired to scale in the laboratory and to evaluate the influence of different parameters on the quality of the products and their feasibility to be transferred to the industrial sector.
Currently courses are offered such as: technology of meat, dairy, cereal, fruits and vegetables, C. A. products animal feed, unit operations, among others, and has several ranges of processing such as minimally processed, heat treatment, storage, refrigeration and freezing, each one of them has the equipment for different operations specific to the production process.
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