Capability of using advanced instrumental techniques to characterize biomolecules, and monitor changes over the biological processes or technological.

Food science and biochemistry

Description:

Food science and biochemistry facility aims to supply companies and public organizations and is specialized in characterization of polysaccharides, proteins and volatile compounds; in high pressure treatment of biopolymers and food products; in high pressures utilization for enzymes processing; in characterization of bioactive components sources from food products and sub-products and in instrumental analysis: FTIR, NIR, GC-MS, GC × GC-TOF-MS, and electronic aroma detection. Its main advantages are its capability of using advanced instrumental techniques to characterize biomolecules, and monitor changes over the biological processes or technological. Located in the University of Aveiro, this facility occupies surface of 250m2 and is member of INTEGRALAR Association - excellence intervention program in Agri-food.

 

Brief description: Capability of using advanced instrumental techniques to characterize biomolecules, and monitor changes over the biological processes or technological.

Category: Facility

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Website: http://www.ua.pt/dq/PageText.aspx?id=5241

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