The Graduate Program in Food Science, with a concentration in Food Science, is structured around three main research areas:

Research Line 1 – Physical, Chemical, Biological, Sensory, and Functional Properties of Foods
This line focuses on studying the physical, chemical, biological, sensory, and functional properties of food macromolecules and microconstituents. It also investigates the physicochemical, functional, and sensory changes that occur during food production, processing, and/or storage. There are six research projects currently underway, involving six faculty members from the program.

Research Line 2 – Product Innovation and Development
The aim of this line is to develop new food products and ingredients; create molecular and immunological bio-tools for quality control of raw materials and food products; design biodegradable packaging for fresh and processed foods; and apply simulation and optimization techniques in processing and formulation of new food ingredients and biodegradable packaging. It encompasses ten research projects with the participation of thirteen faculty members.

Research Line 3 – Food Safety
This line seeks to understand and control the production mechanisms of bacterial, fungal, and cyanobacterial toxins; conduct epidemiological studies of related diseases; develop rapid diagnostic methods and biological reagents for quality control; study biological control methods and natural plant defense mechanisms; and provide support services to companies and public institutions in the area of quality management. It currently includes two research projects and involves six faculty members from the program.