Brazil’s first Foodtech maker lab will be launched at InovaTec UFSM

The Federal University of Santa Maria (UFSM) has inaugurated Brazil’s first foodtech maker lab, located within the grounds of IASP member InovaTec UFSM Technology Park. Backed by funding from the Ministry of Agriculture and Livestock (MAPA), the new collaborative space is designed to support innovation and entrepreneurship in the global food, beverage and supplements sectors, responding to the growing need for more sustainable and resilient food production systems in the face of climate change, supply chain instability and global food security challenges. 

The FoodTech FabLab brings together advanced infrastructure, technical training and specialised services to help turn research into market-ready solutions. Its goal is to accelerate the development of more efficient, sustainable and regulation-compliant products, while narrowing the gap between academic research and industry. 

The facility features spaces such as the Food Maker Space, the Experience Box for sensory analysis, a 3D food printer, continuous pasteuriser, protein extruder and nano-emulsifier, and the Kitchen 3.0. This experimental kitchen is equipped with sensors that monitor consumption, waste generation, leftovers and water usage, enabling the development of metrics and guiding data-driven decisions to promote the development of products with a lower environmental impact, contributing to the creation of more responsible and efficient production chains. 

More than just a lab, it will provide a platform for researchers, start-ups and entrepreneurs to prototype new ingredients, reformulate products, validate industrial processes on a pilot scale and test production models before investing at commercial scale. 

The inauguration of the FoodTech FabLab builds on InovaTec UFSM’s prior investment in human capital. In 2025, the centre launched the FoodTech Skills programme, aimed at training students, researchers and entrepreneurs for work in food innovation environments. Initially focused on technical and regulatory content, the programme now integrates hands-on practice in the lab itself, preparing professionals to fully leverage the new infrastructure. To date, around 100 participants have benefited from courses covering product registration, good laboratory practices, health regulations, and advanced food-processing technologies. 

By bringing the university, companies, start-ups and regulators into the same environment, the new lab aims to strengthen regional innovation and position Santa Maria as a growing hub in Brazil’s foodtech landscape.