INTECINCONICETUBAFacultad de Ingenieria

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Process Engineering | Food Technology

Industrial Microbiology Laboratory: Food Technology

Department of Chemical Engineering. Faculty of Engineering. UBA
Industries Pavilion, University City
Phone: 4576-3240/41 extension: 102 / 109
E-mail: rjagus@di.fcen.uba.ar

Research Field

Food preservation.
Natural antimicrobials.

Members

Direction:

Jagus, Rosa J. PhD. Profesora Asociada.

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Agüero, Marí­a Victoria. PhD. Assistant Researcher CONICET. Teaching Assistant with a simple dedication.

mvaguero@di.fcen.uba.ar

Von Staszewski, Mariana. PhD. Ayudante.

Mugliaroli, Sandra. M.S. Profesora Adjunta.

Olle Resa, Carolina. M.S.

Bash, Carla. Tesista de grado.

Carpenco, Joaquín. Tesista de grado.

Dates, Estefanía. Tesista de grado.

Fernández, Verónica. Tesista de grado.

Work Description

In recent years, consumers have focused their interest in more natural and healthy foods, without synthetic chemicals while remaining safe and with an extended shelf life. This has led to increased research in “hurdles technology” and particularly in new sources and application of “natural derived” antimicrobials.
Cheese whey is a by-product of cheese making in the dairy industry. While the polluting power of whey is well known, this dairy stream also possesses interesting nutritional and functional properties for its application as an ingredient in food products.

There is possible to process the cheese whey by nanofiltration or ultrafiltration, evaporation and spray drying, to obtain value-added components like whey powder, whey protein concentrate and whey protein isolate. These imply a high investment in equipment and also a high process cost. As a consequence, is important to develop whey processing options for small plants.

The liquid concentrate from the membrane process is a rich substrate for the microorganisms. However, if this liquid is stabilized properly, it can be used directly in the formulation of foods, avoiding the cost and the damage generated by the drying process.

This group studies from the basic point of view, new preservation technologies, the phenomena involved in these processes and the effect of its application in the inactivation and survival of microbial contaminants. From the practical point of view, evaluates the technical and economic feasibility of the procedures developed to complement and / or replace the technologies used by industries, particularly in the segment of small and medium enterprises.