Laboratories

Este laboratorio de 6 m2 cuenta con equipamiento para hacer análisis bajo condiciones controladas de humedad y temperatura. Cuenta con una centrífuga Hettich universal 320, un espectroscopio FT-IR Agilent Cary 630 y un microscopio.

The Plant Biophysics and Biomechanics laboratory has a total space of ~90 m2 of consolidated laboratory and 40 m2 of greenhouse. The laboratory is equipped to perform various plant physiology experiments. These include a Root Pressure Probe and a complete lab-on-a-chip system for studies of plant biophysics and biomechanics under controlled conditions. Among other equipment, the laboratory has growth chambers, a hydroponic plant growth system, a fluorescence microscope, a Scholander-type pressure pump, a porometer, a permeameter, a pH meter, a freezer (-20°C), a freezer (-80 °C), ovens, analytical balances, thermoregulatory bath, spectrophotometer, centrifuge, and all the supplies and materials necessary to work in the laboratory's own research lines

Este laboratorio cuenta con dos espacios independientes para el desarrollo de nuestras investigaciones (aproximadamente 24 m2 cada uno). En el primer espacio, cuenta con una balanza analítica y mesa antivibración, una estufa de secado, dataloggers para el registro de temperatura y humedad relativa en huertos frutales de hoja caduca, termo para el almacenaje y transporte de nitrógeno líquido, entre otros equipos menores y materiales fungibles. En el segundo espacio, está montada una cámara de crecimiento para simular temperaturas de brotación en frutales de hoja caduca. Específicamente, la cámara cuenta con un equipo de aire acondicionado, un calefactor de convección, un humidificador, un equipo de osmosis inversa para purificar el agua utilizada en los experimentos y diversos materiales menores para la instalación de dataloggers en huertos frutales de hoja caduca.

This 60 m2 laboratory is equipped with equipment for the chemical analysis of grape and wine samples, including a pH meter, Shimadzu analytical balance, vortex, Hanna Instrument turbidimeter, vacuum pumps, Freezer -40°C, Memmert thermoregulated bath, magnetic stirrers, Dlab orbital stirrer, heating mantles, Centurion Scientific refrigerated centrifuge, rotary evaporator, Shimadzu UV-1280 spectrophotometer, equipment for carrying out basic chemical analyzes of wine, such as distillers for measuring alcoholic strength and volatile acidity, suction equipment for measuring sulfur dioxide in wines, CDR Winelab Jr for measurement of various chemical parameters in grapes and wines by enzymatic methods, among others. In addition, the laboratory has the necessary equipment for winemaking with an installed capacity of 600 L, including stainless steel fermentation tanks with a capacity of 100 L, an automatic destemmer with a capacity of 1,000-1,200 kg/h, a vertical press basket, Enolmatic bottle filler, transfer pump, plate filter with a capacity of 300-400 L/hr and manual corker.

This laboratory is divided into two areas: Research for postgraduate students and an area for projects with companies. The two areas have a total of 40 m2 for the processing, recognition and quantification of pest insects. The lab has a STMES 305 magnifier (ZEISS) with an 8.5 megapixel Axiocam 208 digital camera. It also has minor equipment, micro balance, Dryer (Enaxxion, Arquimed) equipment for maintaining samples (4 oC refrigerators and -20 oC freezers), Pro thermal data loggers (Hobo). The laboratory has acrylic (9) and wooden (50) breeding boxes for plants and insects. There are equipment for collecting, dissecting and assembling insects (entomological nets, vacuum cleaners, emergency traps, capture traps, extenders, etc.).

This unit has an area of ​​54 m2 with a microbiology laboratory and physical-chemical analysis of fermented products. Attached to this laboratory there is a pilot plant for the production of yogurt, cheese, beer, cider, wine and its derivatives. The microbiology and physical-chemical analysis laboratory has a biosafety cabinet, horizontal electrophoresis system for protein determination, photodocumenter for the quantification of electrophoretic bands, refrigerated centrifuge, autoclave, incubator, real-time PCR, plate reader with temperature control and all the necessary materials for the study of microorganisms related to lactic, alcoholic and acetic fermentation. In addition, this laboratory has the necessary equipment for the development of cheeses, yogurt, beers, cider, wines and their derivatives on a laboratory and pilot scale (vertical press, pressurized isobaric fermenters, brewhouse, column distiller for the production of whisky, brandy, gin and vodka, cold chamber, thermorecirculator, oak and stainless steel barrels with G-type connector, plate filter, carbonator, capper, stills and rotary distiller).

The Phytopathology Laboratory is divided into three areas; research, teaching and service area. The main lines of research are integrated management of diseases that affect plants with emphasis on etiology, epiphytiology and biocontrol. A multidisciplinary team of professionals works in the Laboratory, highlighting the areas of agronomy, plant pathology, molecular biology, microbiology and biochemistry. In the area of ​​teaching, the Laboratory supports the Phytopathology (undergraduate) and Integrated Management of Phytopathogens and Sustainability in Agroindustrial Systems (postgraduate) chairs. The service area is focused on the identification of causal agents of diseases of different crops, both in fruit trees, vegetables and flowers, as well as their presence in soil or water, through analysis services (morphological and/or molecular) and to the evaluation and development of various kinds of products for disease control.

Físicamente el laboratorio cuenta con las siguientes unidades: aislamiento y cultivo de microorganismos (m.o), conservación de m.o, micología y bacteriología, análisis molecular y virológico, microorganismos de postcosecha, sala de esterilización y recepción de muestras. A nivel de campo, el laboratorio cuenta con invernaderos y parcelas experimentales para el desarrollo de ensayos tanto de proyectos concursables como para proyectos con empresas e instituciones. El laboratorio está equipado con equipos tradicionales y tecnología avanzada, como equipo de qPCR, termociclador, lector de microplacas, ultrafreezer -80°C, y un microscopio de epifluorescencia y tecnología Nomarski. Por otra parte, el laboratorio cuenta con una colección propia de microorganismos con más de 2.000 aislados de hongos, levaduras y bacterias.

Este laboratorio cuenta con equipamiento básico para el trabajo experimental en biología molecular y análisis de muestras vegetales, incluyendo balanza de precisión, centrífuga, rotor, campana de extracción, termociclador de punto final, shaker, microscopio de luz visible, refrigeradores a 4 °C y −20 °C, y autoclave.

The ecology and ecological intensification research laboratory is a workspace that has 3 workstations each equipped with a computer. As basic equipment for research, the laboratory has a Quimis drying oven, cold equipment for the conservation of samples consisting of a refrigerator (General Electric brand with a capacity of 100 L), a -20°C freezer (General Electric brand 300 L capacity) and a -86°C freezer (Haier brand with 100 L capacity), all of them protected with a UPS voltage regulation system. It also has a Leica binocular magnifying glass equipped with a digital photo and video camera. As equipment for field research, the laboratory has 12 Song Meter SM4 model Wildlife Acoustic recording equipment, 60 Nature View model Bushnell infrared camera traps and Strike Force Pro XD model Browning brand, 100 Tomahawk traps and 100 Sherman traps for capturing small mammals. , 3 complete telemetry equipment (receiver and Yagi antenna) for Telenax vertebrate tracking, an infrared cavity camera and for monitoring nests, a Bruker model S1 Titan X-Ray fluorescence spectrometer equipment, 30 Bushnell 10 X 50 binoculars, 4 GoPro cameras, 2 Garmin GPS, 1 Bauker electric generator, in addition to complete equipment for capturing birds and/or bats, which includes mist nets of different sizes and surfaces, equipment for handling and marking birds (ruler, capture bags, rings, pliers, etc.) and field material for field work (diametric blades, blades, shovels, etc.). Additionally, it has a chamber with controlled light and temperature conditions to carry out bioassays.

Este laboratorio cuenta con dos espacios o áreas definidas con un espacio total de 250 m2 (planta piloto y laboratorios de análisis instrumental, fisiológicos y bioquímicos), implementado con equipamiento de alta tecnología, equipo de atmósfera controlada con 15 micro cámaras individuales monitoreadas en tiempo real, tres cámaras de refrigeración con control de temperatura y respaldo eléctrico (generador), instrumentos como un GC-FID-MS y HPLC-ELSD-DAD, analizador de textura (Texture Analyzer TX), Firm Pro, espectrofotómetros, centrífugas, detector infrarrojo de CO2 y O2, conductivímetro, pH-metro, congeladores (-20°C) y ultracongeladores (-80°C), estufas, balanzas analíticas, incubadoras, bombas de vacío, sistema de electroforesis, campanas de extracción, liofilizador, termociclador, fluorómetro, entre otros. La planta piloto está implementada con equipos para el análisis químico de alimentos e incluye equipos como: baños maría regulados (0-90°C), homogenizador para nitrógeno líquido y muestras convencionales (IKA), Sohxlet BUCHI, Electrodo HAUNA PH210 Microprocessor pH metro, refractómetros digitales (0-53°Brix) y (45-93°Brix). Se cuenta con un secador, un sistema de sellado MAP, una cámara de congelado, un túnel de congelación, etc.»

In the processes laboratory of the Food School there is a series of equipment for the systematized study of the vast majority of processes in the food industry. The laboratory has a total area of ​​500 m2 which is subdivided into offices, a processing room, specific laboratories for heat processes, membrane separation, physical properties, as well as general use areas.

Al centro de esta unidad se ubica una zona de procesamiento constituida por dos mesones de acero inoxidable que se utilizan en la preparación o formulación de alimentos.  El laboratorio cuenta además, con un túnel de congelación por aire forzado a -35°C , varias cámaras de refrigeración con control de temperatura, una máquina de fabricación de hielo en escama y equipos varios como embutidoras, moledoras, selladoras a vacío, batidoras, amasadores y molinos, entre otros.