Microstructures laboratories

Its mission is to support reformulation, new product design and understanding of how industrial processes affect the structural and functional properties of food.

Its responsibilities include:

• Evaluating the quality and functionality of ingredients in different formulations.
• Predicting product behaviour during processing, storage and consumption (texture, stability, etc.).
• Establishing relationships between microscopic structure and sensory attributes.
• Structural designs focused on specific properties: lower fat content, higher digestibility, stability against processing factors.