Food Processing and Preservation Technology
Improving the quality, preservation and efficiency of products through food technology
Our innovation is achieved through technology that improves (nutritional and organoleptic) quality, preservation (product shelf-life), technological qualities (such as thickening or emulsifying capacity) and (environmental and economic) efficiency of food products. Furthermore, we generate new processes and technologies that guarantee the proper formulation and effectiveness of nutrients in transformed food.
Our researchers are experts in the validation of new technologies in food processes from the quality (physical-chemical, micro-structural and organoleptic properties), nutritional (nutritional profile, molecules of health interest) and safety points of view.
We focus our knowledge and expertise on improving food processes, which are aimed at the preparation of more attractive products for consumers and analysed from the industrial feasibility point of view.