Food Technology Laboratory
- Analysis and detection of problems in fermented dairy products.
- Characterization of the microbiological and/or physico-chemical and technological problems.
- Analysis of enzymatic activities and identification of microorganisms causing alterations in dairy products.
- Development of dairy product prototypes for the evaluation of Bio-products.
- Evaluation of microbiological activity in food products.
Coordinators: Dr. Jean Guy LeBlanc
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