Laboratories
Food Microbiology Laboratory
Area of 260 m2 fully equipped to isolate and enumerate indicator microorganisms and pathogens of interest in food and environments where food is processed.
Goals:
Determine the degree of compliance with good hygiene practices, microbiological quality and shelf life of a product.
Services
- Determination of microorganisms in food products
- Mesophilic Aerobic Bacteria. FDA-BAM. Plate count*.
- Total coliforms. APHA. Plate count*. FDA-BAM. Most Likely Number*.
- Fecal coliforms. FDA-BAM. Most Likely Number*.
* Methods accredited by the Honduran Accreditation Body (OHA).
Accreditation record: ENS-002
Scope of accreditation available at: https://oha.hondurascalidad.org/index.php/oec-acreditados-2019/
Contact
Mayra Márquez
Technical head
mmarquez@zamorano.edu
Food Analysis Laboratory
530 m2 facility with specialized equipment for physicochemical analysis of food products: analysis of vitamins, minerals, fatty acid and macronutrient profiles, as well as analysis of color, texture and viscosity, among others.
Goals:
Provide analytical services in food for human and animal consumption, industrial oils and biodiesel, packaging, and other agribusiness products in general.
Services
- Nutritional Labeling according to RTCA, FDA, EU.
- Physical Analysis.
- Chemical analysis.
- Technical consultancy.
Contact
Luis F. Maldonado
Technical head
lmaldonado@zamorano.edu
Human Nutrition Laboratory
Main premises and annex specialized for nutritional research with high-tech equipment for anthropometry, food consumption and measurement of biochemical variables.
Goals:
Identify health and nutrition problems related to food consumption due to deficiency and excess, and to the physical activity carried out.
The focus of Human Nutrition is people and how food science and technology can contribute to their health and nutrition.
Services
- Training on different nutrition subjects.
- Nutritional evaluation and body composition studies.
- Complementary feeding and nutritional labeling workshops.
- Development of nutritional labeling based on food composition tables and Food Processor software.
- Research in the development of new food products with a nutritional approach based on the nutrient profile.
- Evaluation of food consumption and physical activity.
- Evaluation of anemia, glucose, lipid profile, blood pressure and bone densitometry.
- Nutritional counseling.
Contact
Adriana Hernández
Technical head
ahernandez@zamorano.edu
Grains and Seeds Laboratory
Two laboratories with an effective area of 75 m² each, a total of 30 m² of offices and 20 m² of warehouses. The methods used in the analysis of germination, vigor, damage and sampling procedures are in compliance with the quality standards determined by ISTA (International Seed Testing Association).
Goals
Evaluate the quality of raw material, product in process and finished product in the ZAMORANO Seed and Balanced Food Plants.
Currently, the Grains and Seeds laboratory offers its services to the agro-industrial sector.
Services
- Consulting and training in post-harvest handling of grains and in conditioning and conservation of seeds
- Seed quality analysis (corn, beans, sorghum, soybeans, rice and grasses).
- Quality analysis for basic grains.
Contact
Edward Moncada
Technical head
emoncada@zamorano.edu
Sensory Analysis Laboratory
65 m2 with 10 individual cubicles equipped with computers, a discussion area and an area for sample preparation and storage of utensils and products.
Goals
Support the food industry in determining the key attributes that promote the quality and acceptance of its products by consumers.
Provide a response to the agribusiness by implementing sensory analysis as a decision-making tool for the innovation and development of new products or the improvement of existing products.
Services
We assist our clients internally or externally with:
- Analysis of products.
- Training and advice on test execution.
- Design/assembly of laboratories.
Services offered include:
- Discriminatory tests: differences between products or formulations.
- Affective tests: preference or acceptance of products by the consumer.
Contact
Sandra Espinoza
Technical head
sespinoza@zamorano.edu
Food Engineering Laboratory
75 m2 with three individual spaces equipped with a training area, a processing area and an area for maturation and fermentation. The processing area has equipment for cooling, drying and diverse processing at the laboratory level with the purpose of analyzing and improving processes.
Goals:
- Support the food industry in the determination of physical variables that can be controlled in the processes that influence on the quality and acceptance of its products by the consumer.
- Offer agribusiness solutions for the design of industrial spaces in the development of innovation lines and preparation of new products or improvement of existing ones.
Services
We assist our clients internally or externally with:
- Design of industrial spaces
- Training and advice on fermentation and drying operations.
Services offered include:
- Industrial design consulting.
- Training in unit operations processes.
Contact
Adela Acosta
Technical head
aacosta@zamorano.edu
Dairy Plant
Approximately 800 m2 equipped for milk processing, including skimming, pasteurization, homogenization, production and packaging of cheese, yogurt, ice cream, cream and butter.
Goals:
- Preparation of products derived from milk with strict processes and quality raw materials.
- Research and training on relevant subjects in the dairy industry.
Services
- Quality tests on dairy products.
- Training in the production of dairy products.
Contact
Mirella Cerón
Instructor
mceron@zamorano.edu
Meat Plant
Located in an area of 1,114.25 m2 with the necessary space to transform meat raw material in four main processing rooms: harvesting, butchering, production and packaging. Equipped with machinery for processing fresh, cooked and smoked products. Manages safety systems such as HACCP, has a microbiological analysis laboratory with established protocols, and a laboratory for innovation and development of new meat products with small-scale equipment.
Goals
Achieve meaningful learning and continuous improvement of the educational process of undergraduate students in the area of fresh and processed meat processing. Likewise, it seeks to teach effective knowledge management through training and technical assistance to clients and the general public, in addition to serving as a research platform for students, professors, private companies and the government sector.
Services
- Training through workshops, courses and seminars on relevant subjects of the meat industry (fresh and processed meats) to various national and regional clients, as well as to the different links in the meat value-added chain.
- Linkage with the national, regional and international meat sector, as well as with universities, meat companies, suppliers of raw materials and ingredients, and with national and regional associations and chambers of commerce.
- Technical assistance seeking the development, skills and transfer of meat science and technology to achieve competitiveness, productivity and efficiency in order to compete in the domestic or export market.
- New product research and development.
- Design of meat product processing plants.
Contact
Adela Acosta
Technical head
aacosta@zamorano.edu
Seed Processing Plant
300m2 of processing area; 1,650m2 for reception and drying of raw material; 1,150m2 of warehouse; 300m2 of cold room. Capacity for 1,400MT of corn, bean, sorghum, rice and soybean seed. It is the plant with the highest productivity in Honduras and also provides conditioning services to international companies.
Goals
Provide a unique practical higher learning experience in Latin America, where students learn to process seed for industrial purposes, following each of the areas of pre-conditioning and conditioning (drying, cleaning, treatment and packaging). The product prepared by the students meets the quality standards for both the domestic and foreign markets.
Services
- Provides workshops and courses related to seed quality, conditioning and storage.
- Seed conditioning services to private seed companies.
Contact
Edward Moncada
Technical head
emoncada@zamorano.edu
Food Innovation Plant
A research and development space with 300 m2 of processing area, equipped to carry out pilot-level operations, such as dehydration and drying, blanching, particle size reduction, juice and oil extraction, homogenization, cooking, pasteurization, baking, and commercial sterilization and packaging.
Goals
- Reinforce the training of Zamorano students in the areas of innovation, research and development of new products; changes or improvements to existing product; improvement of food processing processes; quality; and safety.
- Support the food industry in the innovation and development of new products/processes or the improvement of existing ones.
Services
The Food Innovation Plant provides training, advisory and technical assistance services in the development of new products and processes or improvement of existing products to customers of the agri-food industry in the region.
Contact
Sandra Espinoza
Technical head
sespinoza@zamorano.edu
Post-harvest Horticultural Plant
Unit in charge of the reception, storage and distribution of fresh fruits and vegetables. It has a complete line of minimally processed products, ready-to-eat salads and pre-cut vegetables. It is also considered the central axis of the institution’s Fruit and Vegetable Chain, since it is the point of connection between the field and marketing for both internal clients (Student Dining Room, Cafeteria, Kiosk, mini-market and other production plants) and external ones ( Supermarket chains, hotels, etc.)
Goals
- Train students in the application of the basic concepts of post-harvest management of fruits and vegetables.
- Identify the criteria for the packaging of fruits and vegetables according to their nature and the end customers.
- Apply adequate manufacturing, as well as hygiene and safety practices during the preparation of minimally processed products.
Services
- Theoretical-practical training related to the fruit and vegetable value chain, good manufacturing practices, standardized operational processes, processing and conservation, use of ingredients and food additives in fresh and pre-cut products.
- Development of new products, reformulations, shelf life analysis and operations in the fresh fruit and vegetable industry.
- Advice for the development and updating of the industry, technical support for enterprises in the Fruit and Vegetable area.
Contact
Jorge Cardona
Technical head
jcardona@zamorano.edu
Evelyn Acosta V.
Plant instructor
eacosta@zamorano.edu
Horticultural Processing Plant
Aimed at teaching fruit and vegetable processing in its three product lines: sweet line (jellies, marmalades, concentrated syrups and various fruit juices), salty line (pickles vegetables, sauces, tomato paste, vinegars) and dry line. The Processing Plant ensures compliance with Good Safety Practices (GSP), Good Manufacturing Practices (GMP) and the rational use of resources during processing, focusing on the search for quality, profitability and new product development.
Goals
- Train students in the use of agricultural raw materials (fruits and vegetables) for the processing of food products suitable for human consumption.
- Develop and manufacture products from fruit and vegetable raw materials.
- Apply adequate manufacturing, hygiene and safety practices during the processing of fruit and vegetable products.
Services
- Theoretical-practical training related to the fruit and vegetable value chain, good manufacturing practices, standardized operational processes, processing and conservation, use of ingredients and food additives.
- Development of new products, reformulations, shelf life analysis and operations in the industry.
- Advice for the development and updating of the industry, technical support for enterprises in the Fruit and Vegetable area.
Contact
Jorge Cardona
Plant technical head
jcardona@zamorano.edu
Steffany Artica
Plant instructor
sartica@zamorano.edu
Coffee Processing Plant (part of the Zamorano Coffee Center)
Plant with the capacity to process 400 kg of coffee per day. It has a homogeneous action roaster with digital information storage capacity for future evaluations of product roasting in relation to the coffee size, origin or variety. Likewise, it has a simultaneous system for roasting and cooling, covering all the processing links: roasting, grinding, packaging and dispatching. Currently, raw materials from Zamorano and nearby producers are processed as a contribution to the development of agriculture.
Goals
- Train students on the coffee value chain and the importance of processes such as harvesting, milling and final processing.
- Teach students the application of the basics of coffee roasting and grinding.
- Apply appropriate manufacturing, hygiene and safety practices during coffee processing and quality parameters for marketing.
Services
- Theoretical-practical training related to roasting, grinding and packaging of coffee, as well as sensory analysis of coffee and other aspects of relevance in the industry.
- Development of new products from by-products of the coffee value chain.
- Roasting, grinding, packaging and sensory analysis services.
- Marketing of roasted and ground coffee.
Contacto
Jorge Cardona
Plant technical head
jcardona@zamorano.edu
Steffany Artica
Plant instructor
sartica@zamorano.edu
Beekeeping Plant
This plant has personnel, a processing area and specific equipment for the safe processing of products derived from the beehive: honey, pollen, wax, propolis and royal jelly. Noteworthy work is being carried out on the development and evaluation of new food products for human consumption.
Goals
- Provide students with basic knowledge of apiary management and processing of beehive products. In the apiaries, students learn about good beekeeping practices and the process of harvesting honey, pollen, propolis, royal jelly and wax.
- Develop methodologies, new products or complement studies of products that allow increasing the consumption of products derived from the hive in the food industry.
Services
- Training and technical assistance to entrepreneurs, beekeepers and processors.
Contact
Carolina Valladares
Technical head
bvalladares@zamorano.edu
Animal Concentrate Plant
The plant has 3 areas: Storage of raw materials (150m2 of sack warehouse and 2 silos with a capacity of 364 MT of corn); Processing (120m2 for grinding, mixing and packaging); and Storage of the final product (100m2). It currently produces food for the following ZAMORANO units: poultry, pigs, dairy cattle and beef cattle.
Goals
- Provide food and raw materials to all the university’s livestock units.
- Trains first and fourth year students in the techniques and management of animal concentrate feed.
Services
- Preparation of concentrate feed with flours.
- Training in workshops and hands-on courses through the Soy Center of Excellence project.
Contact
Edward Moncada
Technical head
emoncada@zamorano.edu
Biodiesel Plant
Equipped to carry out the processes of extraction and refining of oils, transesterification or production of biodiesel from different sources of oils. Also has a storage area for the final product.
Goals
- Extraction of crude oil from oilseeds.
- Produce biodiesel from fats and oils of vegetable and animal origin.
Services
For academic purposes.
Contact
Luis F. Maldonado
Technical head
lmaldonado@zamorano.edu
Discover more
We base our teaching on the application of the Learning by doing program, combined with science and research into new technologies in food agroindustry.
Professional capabilities
The Food Science and Technology graduates are professionals capable of performing successfully in the regional and global food agroindustry.