Social Insertion

The process of Integration with the society of the Postgraduate Program in Food Science (PGAli) has been implemented mainly through research projects, dissertations and extension activities developed integrated with the various productive sectors, from street food to food produced on a family scale, and even with the development of innovative products linked to business productive sectors.

Projects and studies are carried out in partnerships with local governments, associations and producers in the food production chain (such as manioc, flour, fruit, viticulture, animal protein, among others), such as those related to:

  • Quality, identity and notoriety of manioc flour from Nazaré das Farinhas (BA) to contribute to Geographical Indication;
  • Cassava flour production chain in Copioba Valley (BA);
  • Educational intervention by shellfish gatherers from Ilha das Fontes (São Francisco do Conde, BA) to promote artisanal fishing;
  • Development of technology for the use of fish;
  • Development of active film applied to fish conservation;
  • Use of essential oils as an antimicrobial activity;
  • Occurrence of enterobacteria in infant milk formulas;
  • Research on the production of animal protein;
  • Presence of Escherichia coli in products of animal origin;
  • Nutritional contribution (macro and micronutrients) of school meals in Bahia municipalities;
  • The fruit production chain;
  • Survey of possible technological applications of yellow passion fruit peel flour;
  • Development of edible potato starch coverings with synthetic additives;
  • Sensory, oenological and functional profile of tropical wines under different agronomic managements;
  • Standardization and improvement of the quality of the raw material and determining factors in the processing of cocoa productive in the South of Bahia (BA);
  • Contribution to the production of fine and/or special cocoa chocolate;
  • Corn flour shelf life and its influence on pasta production;
  • Development of incorporated pasta for discarding tomatoes;
  • Phenotypic, genotypic and xanthan gum production behavior of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103;
  • Development of composite membranes for releasing pheromone rincoforol;
  • Development of biodegradable packaging.

Also related to the organization and promotion of family farming, aiming at increasing the production and supply of food, mainly to increase the availability of protein sources and bioactive substances for food, such as:

  • Product development with functional potential;
  • Characterization of bioactive compounds, enzymatic activity of regional fruit proteases;
  • Application of residues from wine and fruit production in the São Francisco Valley to enrich food products;
  • Cultivation of microalgae for food security, sustainable development and alternative work and income;
  • Preparation of food products with Spirulina;
  • Enrichment of food for school meals by adding Spirulina;
  • Preparation of cereal bars with collagen from agro-industrial residues;
  • Preparation of mixed juice with the addition of prebiotics;
  • Microencapsulation of palm oil as an alternative for the preservation of bioactive compounds and food fortification;
  • Development of polymeric nanoparticles rich in beta-carotene.

Others, related to exposure to inorganic contaminants and health effects of the vulnerable population, involving pollutants from industrial activity and food consumption, such as:

  • Presence of heavy metals in aratu (G. cruentata) in natura and processed and risk assessment in consumption in Maragogipinho (Aratuipe, BA);
  • Determination of bioindicators of microbiological contamination and heavy metals in São Francisco do Conde (Bahia, BA);
  • Evaluation of contaminants in grape skins from wine production (BA).