We are committed to developing emerging technologies and combined treatments capable of reducing microbiological risks (bacteria, funguses, virus, …) and chemical risks (pesticides, mycotoxins, allergens, …) without significantly altering the sensorial and nutritional qualities of foods. We design processes that can improve food safety and evaluate the impact of these treatments on the physical/chemical, nutritional, health-related and organoleptical characteristics of different products.

Decontamination technologies

• Reduction of chemical and biological risks: Light pulses (solids, opaque liquids, certain packaging), CSD, pasteuriser / furnace, high-pressure equipment (static and dynamic), microwaves.

Comparte este contenido: