Technological application: use of the country's natural resources to obtain a functional food aimed at hard-to-reach populations.  

Design of foods that conserve their nutritional properties, research was carried out using micro encapsulation of powdered functional foods with antioxidant and prebiotic properties, generating a food product with technological application.

Establish adequate storage conditions for foods with low, medium and high moisture content based on chemical, physical and thermal characterization (the latter two based on material concepts such as first and second order transitions), to increase the shelf life of the product. 

Synthesis, characterization and stabilization of new materials such as pure β-lactose anomer for health and cosmetic purposes (carrier agent-active compound).

1. Chemical, Physical and Thermal Characterization of Food
2. Food Formulation and Technological Transfer
3. Characterization of Biopolymers as Excipients and Pharmacokinetics of Active Compounds
4. Chemistry as a Tool in Biomedical