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.