We investigate novel technologies and strategies for their effective implementation in both food preservation and water treatment. This encompasses studies on: Thermal Technologies, High-Pressure Processing (HPP), High-Voltage Electrical Pulses (HVEP), Ultraviolet Irradiation (UV), Ultrasound (US), Cold Plasma, as well as the application of antimicrobials and bioconservation techniques.
TECHNOLOGICAL INNOVATION
New strategies and technologies for food preservation
We meet the challenge of extending food shelf life by ensuring its safety, sensory quality, and nutritional value — contributing to the reduction of food waste.
How do we do this?
01
We investigate predictive microbiology: analyzing and identifying the microbiological risks of foods.
02
We investigate new technologies and strategies for their effective implementation across multiple food matrices.
03
We co-develop equipment for applying new preservation technologies.
04
We conduct quantitative assessments to determine the antimicrobial activity of food ingredients against prevalent foodborne pathogens and spoilage organisms.
05
We investigate alternative sanitizing methods to replace chlorine in vegetable processing and wash water systems.
06
We analyze the sensory, rheological, microbiological, nutritional, and physicochemical properties of the formulated foods.
Our facilities
Two fully equipped BSL-2 (Biosafety Level 2) laboratories.
A laboratory dedicated exclusively to work with toxigenic Clostridium botulinum.
Pilot plant for thermal processing, including Autoclaves, UHT system and heat exchanger.
Pilot plant for the development of alternavive technologies.
UV treatment for liquid products.
Cold plasma technology for food preservation.
High-voltage pulsed electric fields (PEF).
Ultrasound-based processing.
In-house strain collection of pathogenic and spoilage bacterial strains, classified based on their resistance to proposed preservation technologies and specific food matrices.
Challenge test studies for assessing microbial inactivation and growth, covering a wide range of spoilage and pathogenic microorganisms, including hard-to-handle species like Clostridium botulinum.
Collaboration with equipment manufacturers in the development of new food preservation technologies.
Ensuring food safety while maintaining nutritional and sensory quality is a key challenge as consumers seek fresher, healthier products. Traditional methods are effective but can impact food properties, prompting interest in alternatives like UV light, cold plasma, and non-chlorine oxidants. These innovations, along with tools like Challenge Tests to assess pathogen risks, support safer, more sustainable and consumer-aligned food production.
You can learn more about New strategies and Technologies for food preservation
in our Foodtech Opportunity Scenario Map.