Singular infrastructure equipped with food processing equipment; physical-chemical, process and microbiological analysis laboratories; sensory analysis room and demonstration kitchen; and other complementary infrastructure.
The processing room has lines for the production of:
• Milk and dairy products, such as yogurts, cheeses and butter
• Raw, cured and cooked meat products
• Wines
• Bakery and cakes
• Oil
• Fresh-cut vegetables
It also has general use equipment such as:
• Freezing tunnel
• Solid/liquid extractor
• Autoclave and sealer, for the production of canned food
• Ultrafiltration equipment
• Dehydration tower
• Packaging machine with modified atmospheres, etc.
The Plant has two officers and a laboratory technician with exclusive dedication, as well as the collaboration of more than 15 University Professors, specialists in various aspects of Technology, Engineering, Microbiology, Hygiene and Biochemistry of Foods, experts in: Technologies of food preservation, Science of meat, milk, fish, wines and vegetables.
Analytical equipment:
Texturometer
Rheometer
Colorymeter
Vicosymeter
Soxhlet
Kjendahl
Oxybaby
Thermocouples and data logger
Microtrac