The development of new manufacturing methods and products with improved functionality involves studying the microstructure of foods. AZTI-Tecnalia studies the physical and sensorial properties of food, before and after processing, helping to improve them and thereby achieve greater consumer acceptance.

The technological functional properties of ingredients and possible interactions between them have a drastic effect on the microstructure of a product and, therefore, on the final texture. The application of new food processing technologies and the optimisation and control of the different parameters of an industrial process also have a crucial effect on the sensorial characteristics of the product.

We work with state-of-the-art equipment:

· Biacore X, an optical measurement system that uses surface plasmon resonance to analyse molecular interactions;

· 2D electrophoresis systems for protein analysis and protein mapping;

· Equipment to analyse the microstructures of foods, including:

• Rheometer: to measure the viscosity and viscoelasticity of fluids;
• NANOSIZER: analyser of particle size and molecular weight;
• TURBISCAN: optical analyser to study the stability and dispersion properties of an emulsion and/or a suspension;
• FOAMSCAN: to measure foaming capacity via conductivity.
• FTA32: to measure surface tension and contact angles.
• Texture Analyser: Mechanical testing of foods.
• DSC: Differential scanning calorimetry. The gelation process

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