Food Science and Technology Pilot Plant

It is a multidisciplinary facility that houses a large and diverse range of equipment for food processing. Processes can be controlled under the same conditions used in the food industry. The processing area is divided into specific lines, depending on the type of product being handled. However, the arrangement of the equipment is not fixed — it can be moved or adjusted to create new processing lines or adapt to different research needs.

Singular infrastructure equipped with food processing equipment; physical-chemical, process and microbiological analysis laboratories; sensory analysis room and demonstration kitchen; and other complementary infrastructure.

This extensive equipment inventory allows the processing room to operate multiple 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.