Process laboratory specializing in the transformation and preservation of foods of vegetable origin, fundamental support for teaching, research and extension activities in food value generation processes.
Important interdisciplinary research projects are developed in the plant and it is a support for the development of master's and doctoral theses. The plant has post-harvest areas, handling of cereals and pseudocereals, selection and classification lines, thermal treatments and dehydration.
Knowledge management unit on plant species through research, teaching and technology transfer. With several decades of performance, the plant plant contributes to the formation of disciplines of the agricultural, agricultural, livestock, engineering and science areas.
It is an interdisciplinary space where the knowledge of our native, wild and cultivated species in the tropics has been strengthened and where it has contributed to the management of the Specialization programs in food science and technology as well as the Master's degree and the proposal for a Doctorate in the same discipline.
At present, the vegetable plant has areas dedicated to the study of whole fresh products, with minimal processing and non-perishable products, highlighting the area of processing and utilization of grains and cereals and the prospection of knowledge of oleaginous species with emphasis on oils and fats in industry and health.