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Technology and knowledge for food sector competitiveness

 
Research

Capacities

R&D KNOWLEDGE AREAS

Analytical chemistry

  • Analysis of specific compounds (nutrients, antioxidants, etc.) in different matrices using chromatography analytical techniques, spectrophotometric techniques and others.
  • “Ad hoc” commissioning based on project requirements

Chemistry of foods

  • Additives and ingredients
  • Interaction between components of foods during preservation and shelf-life processes: water, fats, carbohydrates, proteins.
  • Specific determinations: colour, texture, lipid oxidations, etc.

Development / Reformulation of new foods

  • Formulation of foods
  • Nutritional composition
  • Shelf-life studies
  • Packaging

Component extraction and purification technologies

  • Classic extraction technologies
  • Extraction using supercritical fluids
  • Accelerated extraction using solvents
  • Filtration technology via membranes
  • Characterisation of the extracts obtained
  • Fractioning and purification to obtain the active fractions
  • Spray and freeze drying

Microencapsulation

  • Encapsulation of bioactive ingredients
  • Encapsulation of bacteria
  • Particle characterisation
  • Release studies

Preservation technologies

  • Hydrostatic high pressures in combination or not with temperature
  • High-voltage electrical pulsations
  • Radiofrequencies
  • Determining the antifungal capacity of substances
  • Washing and disinfecting strategies
  • Modified atmospheres

Industrial microbiology and fermentation processes

  • Characterisation and cultivation of anaerobic and aerobic micro-organisms
  • Characterisation and cultivation of yeasts
  • Optimisation and follow up of fermentation processes

Cell culture

  • Toxicity assessment in L929 (Mouse fibroblasts)
  • Adhesiveness assessment at intestinal epithelium and intestinal cell invasion (CACO-2 and HT29
  • Immune response assessment (HT29)
  • Adipogenesis and lipolysis assessment (adipocytes 3T3L1-preadipocytes)

Sensorial Analysis

  • Product analysis using a panel of expert tasters: descriptive and preferential analysis
  • Sensorial data processing: sensometry applied to different objectives.
  • Sensorial Objectification: correlation studies between sensorial and physical-chemical parameters.

Statistics and experiment design

  • Process optimisation strategies through the design of experiments
  • Multivariate analysis: regression, clustering, discriminant analysis, etc.
  • Physical-chemical data processing: chemometrics
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