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Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp)

Grant number: 17/50349-0
Support Opportunities:Research Grants - State Research Institutes Modernization Program
Duration: April 01, 2018 - March 31, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Claire Isabel Grígoli de Luca Sarantópoulos
Grantee:Claire Isabel Grígoli de Luca Sarantópoulos
Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Pesquisadores principais:
( Atuais )
Aline de Oliveira Garcia ; Eloísa Elena Corrêa Garcia ; Fiorella Balardin Hellmeister Dantas ; Leda Coltro ; Leila Maria Spadoti ; Lidiane Bataglia da Silva ; Luis Fernando Ceribelli Madi ; Marcelo Antonio Morgano ; Marcelo Lancellotti ; Maria Isabel Berto ; Marisa Padula ; Marise Bonifácio Queiroz ; Marta Hiromi Taniwaki ; Roseli Aparecida Ferrari ; Silvia Amelia Verdiani Tfouni ; Silvia Pimentel Marconi Germer ; Silvia Tondella Dantas ; Valdecir Luccas
Pesquisadores principais:
( Anteriores )
Maria Teresa Bertoldo Pacheco
Associated grant(s):19/01896-4 - Study of the anti-inflammatory action of peptides derived from whey on glial cells, AP.JP
19/17235-7 - Improvement of Ital/SAA researchers in the selection and production of probiotic cultures and assistance in the development of functional products supplemented with probiotics, AV.EXT
18/21105-9 - Multi-user equipment approved in grant 2017/50349-0: equipment for measurement of dough viscoelastic characteristics - AlveoLab, AP.EMU
+ associated grants 18/20713-5 - Multi-user equipment approved in grant 2017/50349-0: tempermeter, AP.EMU
18/20716-4 - Multi-user equipment approved in grant 2017/50349-0: flour melt index (farinograph), AP.EMU
19/06032-8 - Implementation of molecular techniques for detection, identification and classification of microrganisms, training course and research development in the laboratory of microbiology of the Institute of Food Technology, AV.BR
19/00072-8 - Multi-User Equipment approved in grant 2017/50349-0: Extensograph-e, AP.EMU
19/00121-9 - Multi-User Equipment approved in grant 2017/50349-0: gas chromatograph coupled to mass spectrometer triple quadrupole - GC-MS/MS with an olfactometer detector as accessory, AP.EMU
18/24676-7 - Multi-User Equipment approved in grant 2017/50349-0: short path disliller, AP.EMU
18/15759-6 - Multi-user equipment approved in grant 2017/50349-0: water vapor permeability system measurement, AP.EMU
18/15758-0 - Multi-user equipment approved in grant 2017/50349-0: oxygen permeability measurement system, AP.EMU
18/15760-4 - Multi-user equipment approved in grant 2017/50349-0: control system for vibration equipment, AP.EMU - associated grants
Associated scholarship(s):22/06525-7 - Physicochemical stability and in vitro digestibility evaluation of yerba mate microparticles produced by ionic gelation, BE.PQ
22/08258-6 - Non-intentionally added substances (NIAS) in food packaging for contact food with gamma irradiation (60Co), BE.PQ
22/04558-5 - Packaging adequacy to reduce losses of fresh food and estimate of environmental gains, BE.PQ
+ associated scholarships 22/10378-0 - Fungi and toxins in Minas artisanal cheese from Serra da Canastra, BP.MS
22/07015-2 - Study of the bioaccessibility of essential and toxic inorganic elements in plant-based yogurt, BP.PD
22/06905-4 - Biodiversity of Penicillium species isolated from Brazilian foods, BP.PD
21/04987-0 - Biomass production of autochthonous lactic acid bacteria in culture media with different types of cheese whey and optimization of drying processes, BP.PD
20/11510-3 - Evaluation of starches from varied plant sources to produce mango peel flakes in a drum dryer: technological properties and application of the obtained functional ingredients, BP.PD
21/00956-3 - Chemoprospection of species of Aspergillus section Flavi isolated from peanuts, Brazil nuts and sugar cane, BP.PD
20/02096-9 - Characterization of urucum seed wax from the molecular distillation process using mass spectrometry, BP.PD
20/02728-5 - Evaluation of the overall quality of coffee beverage based on olfatometry and GC-MS/MS, BP.PD
19/26451-5 - Endocrine disruptors in infant formulas: a hidden risk in early childhood?, BP.PD
20/04096-6 - Cocoa microbiota during fermentation and processing bean to bar and its effect in chocolate, BP.MS
19/22200-8 - Study of heat transfer in particulate food systems packaged metallic and flexible containers, submitted to sterilization process in a pilot retort operated in static and agitated mode, BP.PD
20/01237-8 - Encapsulation of bioactive and probiotic components by combined method for the development of functional drinks based on fruits and whey, BP.PD
19/09376-0 - Nano scale bigel using high pressures to increase the thermal stability and the nutritional value of chocolates made with brazilian cocoa butter, BP.MS
19/11200-7 - Prospection of bioactivity of peptides from collagen hydrolysate, BP.MS
19/09375-3 - Development of microencapsulated ingredient based on omega 7 (palmitoléico-16: 1n-7 fatty acid) using the spray chilling technique and application in chocolate with high cocoa content, BP.MS - associated scholarships


PDIP-ITAL aims to strengthen the institute’s capabilities by modernizing its analytical infrastructure and pilot plants as essential elements of food safety assessment and proof of concept for products and processes, by training its research team as a fundamental resource in the generation of new skills, and by the strong interaction with national and international actors as ITAL allies in the production of innovative knowledge and technologies. The following Strategic Areas have been prioritized: a) Food Safety and Health, involving the following topics: investigation of chemical contamination, reduction of microbiological contamination and improvement of nutritional aspects of food; b) Innovation in Produce and Processes, involving the development of ingredients, new products, processes and formulations, new materials and packaging and new products and ingredients from the use of residues from the food industry. Part of the planned investments is aimed at improving the analytical capacity of ITAL Laboratories for food an packaging analysis, due to the complexity of the products and the nature of contamination, require greater sensitivity and selectivity, so that scientific research can keep up with the challenges of knowledge generation. On the other hand, the innovation in processes and products requires the modernization of strategic pilots plants, with capacity more adequate to the development of innovations and ingredients and more ap-to-date regarding the recent technological advances. The expansion of the production capacity of ingredients, food and packaging in a pilot scale is fundamental so that the research developed by ITAL can have the security coming from the proofs of concept and tests of attributes of technical feasibility, reducing the risks of its adaption by the market. In addition, this PDIP proposes the execution of 37 research projects, with the creation of four new areas counting on Young Investigators Awards, 13 Postdoctoral Scholarships, one PhD and nine Master's Degrees and ten Research Scholarships Abroad, as well as the contribution of four Visiting Researchers. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DA SILVA, ADRIANA RAQUEL PERSSON; FUNGARO, MARIA HELENA PELEGRINELLI; SILVA, JOSUE JOSE; MARTINS, LIGIA MANOEL; TANIWAKI, MARTA HIROMI; IAMANAKA, BEATRIZ THIE. Ochratoxin A and related fungi in Brazilian black pepper (Piper nigrum L.). Food Research International, v. 142, . (19/06032-8, 18/25597-3, 17/50349-0)
MARANGONI JUNIOR, LUIS; ALVES, ROSA MARIA VERCELINO; MOREIRA, CHRISTIANE QUARTAROLI; CRISTIANINI, MARCELO; PADULA, MARISA; ANJOS, CARLOS ALBERTO RODRIGUES. High-pressure processing effects on the barrier properties of flexible packaging materials. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 11, . (18/15758-0, 18/15759-6, 17/50349-0)

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