Novel Technologies for Food Processing

The Novel Technologies for Food Processing Research Group develops safe food products with improved quality and functionality. One of the group’s objectives is to increase the competitiveness of the fruit and vegetable industry by obtaining high-value by-products with a lower environmental impact thanks to the reduction of waste. It also works on optimising processing conditions to extend the shelf life of food.

1. Food safety, quality and functionality through non-thermal processes, with special attention to fruit and vegetables.
2. Edible films and coatings; nanoemulsions and nanocoatings.
3. Characterisation and valorisation of by-products from fruit and vegetable processing.

1. Studies on small-scale food processing.
2. Evaluation of microbiological, enzymatic, physical, chemical and sensory properties, as well as health-related compounds.
3. Definition of optimal conditions for obtaining products with specific characteristics.
4. Determination of food shelf life through modelling of relevant phenomena.
5. Transfer of results to the food industry.

A pioneering group in the study and development of non-thermal food processing technologies in Europe. Internationally recognised expertise in the development of strategies for the preservation of minimally processed plant products.