Figura 3C.JPG




Inovaleite conducts research and development in three main areas: technologies for innovation, properties of biomolecules and microbial resources for industries
Technology, processes and product innovation


Process optimization; spray drying; membrane technology; production of concentrated, dehydrated, fermented dairy products and UHT products.
Physical chemistry of dairy components

Physico-chemical properties of lactic proteins ; reactions involving lactose.

Microbiology of dairy products

Biodiversity of lactic acid bacteria; milk spoilers; techniques for determining microorganisms; preservation of lactic cultures.

© 2020 Inovaleite - Multicenter Research Group
Associated institutions in order of accession:
Universidade Federal de Viçosa - UFV
Universidade Federal de Juiz de Fora - UFJF
Universidade Estadual de Campinas - UNICAMP
Instituto de Laticínios Cândido Tostes / EPAMIG
Universidade Federal de São Carlos/UFSCar
Peter Henry Rolfs Avenue  - UFV Campus
Viçosa/MG - Brasil