Cases de Sucesso
|This pillar focuses on the chemical composition of food aiming at advancing scientific knowledge related to their quality. Research in this area is a key element to foster improvement in agricultural production and food manufacturing.
- Characterization of commercially significant Brazilian foods in terms of macronutrients (carbohydrates, proteins and lipids), micronutrients (minerals, vitamins and pro-vitamins), compounds affecting sensorial characteristics (color, texture, odor and flavor), compounds with potential health benefits (fiber, phenolic substances and bioactive ingredients) and those that compromise food safety (toxins and allergens).
- Study of molecular mechanisms that regulate biosynthesis and catabolism of these compounds in vegetables and pre and post- harvest handling.
- Identification of potential application of nutritionally, functionally or technologically significant compounds evaluated in laboratory settings and pilot plants.
- Exploitation of the biodiversity of Brazilian foods of plant origin through screening and identification of their compounds aiming at adding value to food production.