Workshop marks 20 years of the UPF Cereals Laboratory

The Cereal Laboratory of the Food Research Center at the University of Passo Fundo (Cepa/UPF) was opened in 1999 and, since then, has been used as a research space. To celebrate the Laboratory's 20th anniversary, a workshop was held this Thursday, May 30th. The initiative also provided an opportunity for a debate on sustainable grain production, on advanced techniques for technological evaluation of grains, on the improvement of wheat for biscuits and the safety of grains and flours, in addition to organic, whole grain, functional cereal foods and products specials.

The meeting discussed “New trends in cereal grains and flour”, promoting a technical-scientific approach to the cereal grain chain, such as wheat, oats, corn, barley and rye, providing the exchange of knowledge. The ceremony was attended by the vice-rector of Extension and Community Affairs, Dr. Rogerio da Silva; the director of the Faculty of Agronomy and Veterinary Medicine (FAMV), Dr. Eraldo Zanella; the coordinator of the Postgraduate Program in Food Science and Technology (PPGCTA), Dr. Luciane Colla; the activities coordinator, Dr. Luiz Carlos Gutkoski; and Vicato representative, Rodrigo Basso.

The event, organized by the Cereals Laboratory with the participation of PPGCTA and the UPF Food Engineering course, brought together researchers involved in the cereal grain and flour chain and provided students and professionals with the opportunity to update scientific concepts, allowing them to improve their skills. activities. 

Special breads mini course

The workshop activities began on May 28th, with a special activity: 
a mini-course on making special breads, with specialist Ferdinando Graziano, originally from Rome/Italy and currently residing in Passo Fundo.

Debates

The program included a lecture on “Cereal grain production and environmental sustainability”, with professor Dr. Benami Bacaltchuk, from FAMV/UPF. In addition, professor Dr. Luiz Carlos Gutkoski addressed “Advanced techniques in the technological characterization of cereal grains and flours”.

The activities continued with a round table on “Improvement of special wheats for biscuits”, with Dr. Francisco Saccol Gnocato, breeder at Biotrigo Genética, and with Ms. Joseane Bressiani, doctoral student at PPGCTA/UFPel and employee of the Research Center in UPF food.

Other topics covered in the workshop were “Harmlessness of cereal products and legal aspects”, with Dr. Eliana Maria Guarienti, researcher at Embrapa Trigo; and “Macrotrends in cereals: organic, whole, functional and special foods”, with Dr. Maria Teresa Pedrosa Silva Clerici, from the Faculty of Food Engineering at Unicamp. 

Tribute

The 20 years of the Cereals Laboratory are intertwined with the trajectory of professor Dr. Luiz Carlos Gutkoski, who was at the forefront of implementing the space at UPF and built a legacy of teaching, research and extension in the area of ​​cereals. With new projects on the horizon, the professor received a tribute from the Cereals Laboratory team for his history and dedication. In addition to an audiovisual that highlighted his career, Gutkoski received a plaque, delivered by employee Tânia Soster Santetti.

20 years of the Cereals Laboratory

The Cepa Cereal Laboratory was inaugurated on March 26, 1999, with the first equipment acquired from a project resource approved by the Technology Transfer Program - university-business interaction, from the Rio Grande State Research Support Foundation do Sul (Fapergs) and partner companies, such as the Santa Lúcia mill, the Vicato mill and the Cotrigo and Cotrijuí cooperatives.

Since its inauguration, the Cereals laboratory has carried out teaching activities alongside the University's undergraduate and postgraduate courses, with the development of research projects. With the acquisition of new equipment, the space can also carry out extension activities and provide services to producers, cooperatives, mills and food processing industries. Among the research activities carried out in the cereal laboratory, projects related to the wheat production chain, its technological quality and production of wheat flour stand out, as well as studies on the industrial quality and use of oats in human food. 

In order to meet the demands for quality products, the laboratory has been carrying out research on the use of whole grain wheat flour as a raw material for baking and the evaluation of its characteristics on the quality of dough and bakery products. Furthermore, new research has aimed at using natural compounds such as yerba mate extract to increase the functionality of cereal products.