Consumers need fresher, or recently-cooked type products, with a high level of sensorial and nutritional quality and highly convenient, with an adequate shelf-life.
CNTA works on the study, development and application of innovative preservation technologies that enable food companies to achieve these requisites. We work on developing and applying physical, thermal and non-thermal preservation technologies, such as high hydrostatic pressure, high pressure in combination with temperature, radio frequency, high-voltage electrical pulsations, high potential ultrasound and cold plasma, as well as researching new strategies based on chemical agents, such as the use of protective cultures, bioactive peptides or natural preservatives.
We generate knowledge about the impact of technology on food products, and we use this knowledge to develop specific products to improve food preservation. We assess the microbial safety of the product after treatment, taking into account both spoiling micro-organisms as well as pathogens that could be present in the process. We also assess the effect of the nutritional and sensorial characteristic treatments of the products. All of this occurs after treatment and throughout the shelf-life of the product in conditions that represent storage.