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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