Innovation, quality and safety for healthy eating.
Food Sciences
The groups in this area focus their research on the safety, quality and nutritional value of food, especially plant-based foods. They work in areas such as post-harvest physiology, biological control of pathogens, applied mycology, sustainable processing and packaging technologies, and the study of antioxidant compounds and their impact on health.
These groups investigate key areas of post-harvest physiology of fruits and vegetables; biological control of pathogens; quality and technology of spoilage agents; applied mycology, focusing on the detection, prevention and control of mould growth and mycotoxin accumulation; new food processing technologies, with the aim of developing innovative processing and packaging strategies for sustainable food preservation; and antioxidants, specifically the extraction and characterisation of plant phenols and the study of their impact on human health.
These lines of research are supported by collaboration between expert staff and the technologies of the different Agrotecnio groups, which have experience in food handling and processing, thus bridging the gap between agricultural sciences and the needs of the population.
