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  3. ALDANA LOURDES ZALAZAR
CONICET Community

ZALAZAR, ALDANA LOURDES

Assistant researcher

SPECIALITY:

Ciencia y Tecnología de Alimentos

Scientific discipline:

Food engineering and Biotechnology - Materials Engineering and Technology

Topic:

OPTIMIZATION OF THE FORMULATION OF FUNCTIONAL SAUCES AND DRESSINGS USING ADDITIVES OF NATURAL ORIGIN

Workplace

INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS (ITAPROQ, CONICET-UBA) Depends on
Address:
CIUDAD UNIVERSITARIA S/N, 1428 - Capital Federal - Argentina

Contact:

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S&T Expertise*

Preservación de emulsiones aceite en agua que modelan salsas y aderezos: Análisis del efecto de la composición del sistema y de la estructura sobre la estabilidad. *Information provided by the agent in SIGEVA

Lines of Investigation

Preservación de alimentos Engineering and technologies - Other engineering and technologies - Food and beverages

Technological Capacities

  • 8. Agrofood industry
    • 1. Technologies for the food industry
      • 1.1. Drink Technology
      • 1.2. Food Additives/Ingredients/Functional Food
      • 1.3. Food Packaging/Handling
      • 1.4. Food Processing
      • 1.5. Food Technology
    • 2. Food quality and safety
      • 2.1. Detection and Analysis methods
      • 2.2. Food Microbiology/Toxicology/Quality Control
      • 2.3. Safe production methods
      • 2.4. Traceability of food
    • 3. Micro- and Nanotechnology related to agrofood

Key Words

emulsiones foodalimentosmicrobiologiasauces and salad dressingemulsionssalsas y aderezosmicrobiology

Education

2012 - 2017

Doctora en Química Industrial

DEPARTAMENTO DE INDUSTRIAS, FACULTAD DE CIENCIAS EXACTAS Y NATURALES

2005 - 2011

Licenciado en Ciencia y Tecnologia de los Alimentos

FACULTAD DE CIENCIAS EXACTAS Y NATURALES, UNIVERSIDAD DE BUENOS AIRES


Directed by
CAMPOS, CARMEN ADRIANA
Scientific Research Career at CONICET
Co-directed by
GLIEMMO, MARIA FERNANDA
Scientific Research Career at CONICET

Science and Technology Production

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