Study of interesting questions in Food Sciences through Biophysics techniques and methods. Physical aspects such as food and biological systems behavior under low temperature and high pressure are specially considered. This is, by nature, a group with interdisciplinary vocation, both in the questions considered and in the methodology employed. Being a small and emergent group, a good part of its activity is based in collaborative relations.
cryopreservation, high pressure, polysaccharide, microscopy, calorimetry, functional foods