Robert Soliva Fortuny

The fundamental objective of my research is to develop processing strategies to obtain lightly processed food products that are stable in storage. On the one hand, I am working on the study and development of various emerging non-thermal food processing technologies (pulsed electric fields, pulsed light, cold atmospheric plasma, ultrasound) as a means of obtaining safe and nutritious food products without losing their freshness characteristics. On the other hand, I am interested in designing innovative food packaging strategies to extend the shelf life of minimally processed products. I am currently involved in the development of edible coatings as carriers of antioxidant and antimicrobial compounds using nanotechnological approaches.