The Food Properties Research Group is part of the Food Science and Technology Department at University of Santiago of Chile and it aims conduct quality research relating to Food Quality and Preservation with focus on Physical and Antimicrobial properties, Computer Vision, Edible Film and Micro-nano encapsulation of Bioactive Compounds.

The current researches of our group are funded by University of Santiago of Chile (internal projects from DICYT) and by Chilean Government through the FONDECYT and INNOVA-CORFO programs.

Technological Infrastructure

The lab has equipment for development of bioactive ingredients, emulsions-based matrixes and final products, as well as physical-chemical, microbiological, shelf-life and sensory analysis of these.

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