FOOD SAFETY

This theme focuses on microorganisms and their various roles in foods. The risks to human health and food safety and quality are evaluated, and their beneficial potential is also explored. The production of microbiological bioactive moieties, such as bacteriocins, vitamins, and proteases, and possible interactions between microorganisms for the benefit of consumer health are revealed. This theme also includes processing parameters and novel technologies for controlling undesirable microorganisms in foods.
A project involving both aspects has been developed to identify the microorganisms associated with the production and quality of artisanal cheeses, especially those from Serra da Canastra, Minas Gerais.